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cocotte filled with breadcrumb stuffed tomatoes

Breadcrumb Stuffed Tomatoes

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Ingredients

  • 1 Large tomato  Heirloom is preferred
  • 1 Stale loaf of bread (I used a semolina loaf)
  • Salt
  • Pepper
  • 2 Garlic cloves (minced)
  • 2 Green onions (finely chopped)
  • 2 tbsp Fresh basil (finely chopped)
  • 2 tbsp Fresh parsley (finely chopped)
  • 1/4 tsp Fresh thyme
  • 1/4 cup Olive oil + more for breadcrumbs 
  • Parmesan cheese, grated 

Instructions

  • Preheat oven to 400 degrees. Remove the stems and cut the tomato in half crosswise. Using a spoon (or carefully with a knife) remove the seeds and juice from the tomato. Sprinkle the halves with salt and pepper. 
  • Break apart stale bread into smaller pieces and add to a parchment paper lined baking sheet. Season with salt, pepper and coat generously with olive oil. Bake for about 15 min or until the bread is browned. Let cool and then transfer to a food processor and blend until you have breadcrumbs. 
  • Add garlic, green onions, basil, parsley, thyme and olive oil to the food processor with the breadcrumbs and pulse a few more times until everything is combined. 
  • Drizzle the inside of the cocotte with olive oil and brush until all sides are coated. Fill each tomato with the mixture and then drizzle with a few more drops of olive oil. Roast for about 8-10 minutes until tops are browned. Top with a little grated parmesan cheese (optional). Enjoy! 

Notes

Note: For this recipe, I don’t mind having a few larger breadcrumbs in the mix. They really soak in the flavor of the olive oil, herbs and garlic. But if you want a finer crumb, just keep blending more in the food processor.
Note: This will make breadcrumb filling for about 4 tomatoes, if you want to only do one tomato, you can quarter the recipe.