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5 classic 'stuffed' recipes

Herb Stuffed Tomatoes

Photo: Enrique Gili

5 of 7

Herb Stuffed Tomatoes

Tomatoes come to life with herbs, and baking them together deepens the flavor.

Prep time: 15 minutes 

Total time: 50 minutes 

Yield: Feeds 4 as a side

 
Herb Stuffed Tomatoes

Ingredients

  • 4 large tomatoes, firm but ripe
  • 1/2 teaspoon salt
  • 1 large onion, chopped fine
  • 2 garlic cloves, minced
  • 12 black olives, roughly chopped
  • 2 tbs. olive oil
  • 1/2 cup whole- wheat breadcrumbs
  • 3 sprigs rosemary, chopped fine
  • 3 sprigs thyme, chopped fine
  • 1 tbs. mint, chopped
  • 1 tbs. capers, drained
  • Salt and black pepper to taste
Directions
  1. Preheat oven to 325 degree Fahrenheit.
  2. Remove tops of tomatoes. Using a paring knife remove seeds and pulp leaving a shell. Lightly salt and invert on cutting board to remove excess moisture.
  3. Combine the following ingredients in a mixing bowl; onion, garlic, black olives, olive oil, breadcrumbs, rosemary, thyme, mint and capers. Stir, adding salt and pepper to taste.
  4. Place tomatoes in Dutch oven or high-sided baking dish. Pack each tomato with a generous portion of stuffing. Cook 30 to 40 minutes, or until tender. Plate tomatoes and spoon juices over top.