Herb-Stuffed Tomatoes

Name: Herb-Stuffed Tomatoes
Prep time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 4 large tomatoes (ripe but firm); 1 onion, finely chopped; 2 garlic cloves, crushed; 12 black olives, roughly chopped; 2 tablespoons olive oil; u00bc cup panko breadcrumbs; 2 tablespoons oregano, chopped; 3 tablespoons parsley, chopped; 1 tablespoon mint, chopped; 1u00bd tablespoons capers, chopped; salt and pepper

By Side dish, Vegetarian Baking

September 30, 2019

These Provençal-style Herb-Stuffed Tomatoes are easy to prepare and make a great starter or side dish. It would pair well with a nice steak or even fish.

Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

4 large tomatoes (ripe but firm)

1 onion, finely chopped

2 garlic cloves, crushed

12 black olives, roughly chopped

2 tablespoons olive oil

¼ cup panko breadcrumbs

2 tablespoons oregano, chopped

3 tablespoons parsley, chopped

1 tablespoon mint, chopped

1½ tablespoons capers, chopped

salt and pepper

Directions

1Preheat the oven to 325° F. Trim off the top of each tomato and discard. Use a teaspoon to remove the flesh from the insides. Lightly salt the insides of the tomatoes and place upside-down in a colander to drain off some moisture.

2Heat 1 tablespoon of the oil in a pan and lightly fry the onion, garlic and olives until the onion has softened. Remove from the heat and stir in the breadcrumbs, herbs, capers and seasoning.

3Fill the tomatoes with the herb stuffing, pressing down gently and leaving some piled on top to get crispy.

4Drizzle with the remaining oil and bake for 30 minutes, or until the tomatoes soften.

5Serve with a few pieces of goats cheese, or a simple salad.

Recipe by Yotam Ottolenghi, Plenty, 2010.

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