stuffed tomatoes stuffed tomatoes Israeli Kitchen Stuffed veggies are a great way to use up what you have in the fridge. (Photo: Jerry James Stone)

Garlic and herb stuffed tomatoes

Because fresh tomatoes define summer, and stuffed tomatoes define the perfect dinner.

Print
  • Yield: Serves 4
  • Prep time: 15 minutes
  • Cook time: 45 minutes

It is definitely tomato season. So many delicious varieties and flavors. I love this dish because it just screams summer. It's filling yet not too heavy. Remember, stuffed veggies are a great way to use up whatever you have in the fridge. So be bold and experiment!

Ingredients

  • 4 tomatoes
  • 1/2 cup bread crumbs
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated parmesan
  • 1/4 cup chopped pine nuts

Directions

Slice off the tomato tops.

Scoop out the inside of the tomatoes.

Chop the scooped out insides and add it to a large mixing bowl along with the breadcrumbs, garlic, dried herbs, Parmesan, and pine nuts.

Fill the tomatoes with the stuffing.

Bake tomatoes in a small baking dish, covered, for 30 minutes at 375° F.

Remove cover and bake 10 minutes, until golden brown on top.

Related Topics: Appetizers, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus