Stuffed Roasted Tomatoes

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My vegetable garden is winding down.
With this extremely hot summer, hurricanes beating down on it, it has seen better days.
I do still have a few more recipes from my fresh garden still ready to share.
So stay tuned in the next couple of weeks and see what I have come up with.
So if you haven’t already canned your tomatoes or put them in a salad, you should try stuffing them and then roasting them.
Now mind you, I had a few plants that had bottom end rot. I know that my cucumbers have fared much better, I still have an abundance of tomatoes to use up.
So to dwindle down my surplus, I made these.
 We enjoyed these with Nigella Lawsons St. Topez Chicken.
It was a wonderful meal enjoyed by all.

Stuffed Tomatoes
4 large firm ripe tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
2 one inch slices of fresh white bread
2 tablespoons minced shallots
1 large clove of garlic minced
1/4 cup fresh minced parsley
3-4 tablespoons olive oil
Directions
Preheat oven to 400 degrees. Cut tomatoes in half (not through the stem) using your fingers dig out the seeds and excess juice. Turn upside down on a kitchen towel and allow to drain.

In a medium bowl toss the bread crumbs with the shallots, garlic, parsley salt and pepper. Add the olive oil a tablespoon at a time as you go. Divide the stuffing into 8 portions and mound into each tomato.

Bake for 20 minutes in the oven until crumbs on the top are lightly browned and the tomatoes are hot, but still hold their shape.
Serve immediately.
Peace be with you,
Veronica
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18 Responses to “Stuffed Roasted Tomatoes”

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    1
    Sabrina-eat.drink.and be merry. — September 11, 2011 at 11:34 am

    these are absolutely gorgeous!

    Reply

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    Gloria — September 11, 2011 at 12:28 pm

    Delicious Veronica, xxxxGloria

    Reply

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    M.J. — September 11, 2011 at 12:45 pm

    I’ve made stuffed tomatoes but usually scoop all out..Interesting and I love to stuff tomatoes..Thanks

    Reply

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    The Culinary Lens — September 11, 2011 at 3:33 pm

    Very nice I like not scooping out everything it really helps with the tomato holding it’s shape after cooking

    Reply

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    Jennifer — September 11, 2011 at 5:15 pm

    Beautiful, Veronica. You are blessed to have a vegetable garden. Have a nice day.

    Reply

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    Stephanie @ Eat. Drink. Love. — September 11, 2011 at 5:39 pm

    Your stuffed tomatoes look so delicious, Veronica! Btw, I gave you an award on my page. Go check it out! http://eat-drink-love.com/2011/09/10/7-facts-and-an-award/

    Reply

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    Yesim — September 11, 2011 at 6:26 pm

    It looks, in Turkish kitchen there r lots of types stuffed vegetables, this s a kinda different version.
    tx for idea..

    Reply

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    Lilly — September 11, 2011 at 7:06 pm

    The topping looks delicious crispy! JUM!

    Reply

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    savoryandsavage — September 11, 2011 at 9:31 pm

    Hi Veronica,

    Thanks for stopping by my blog. I love that you have recipes for Lent on your blog!

    I have great memories of Fridays being extra special because it always had to be a fish night.

    The stuffed tomatoes look amazing! Mine never come out looking that beautiful.

    Reply

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    Christine's Pantry — September 11, 2011 at 10:50 pm

    Great recipe. Will have to try this.

    Reply

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    Ann — September 12, 2011 at 2:01 am

    Delicious! I love roasted/baked and stuffed tomatoes! Thanks for a great recipe!

    Reply

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    Dana — September 12, 2011 at 1:28 pm

    looks yummy, thanks for sharing

    Reply

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    Curt — September 12, 2011 at 2:29 pm

    Those are some very tasty ingredients in the stuffing!

    Reply

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    briarrose — September 12, 2011 at 8:34 pm

    Nothing tastier than a tomato fresh off the vine. Great way to use these up.

    Reply

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    Eliotseats — September 13, 2011 at 2:33 pm

    Too hot this summer here. I am hoping for fall tomatoes and if I am lucky, I will try this recipe then. Your pics look amazing.

    Reply

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    Liz @ Southern Charm — September 13, 2011 at 7:15 pm

    Yum! Light, refreshing and seem like the perfect appetizer. Thanks for sharing!

    Reply

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    Elyse @The Cultural Dish — September 13, 2011 at 7:33 pm

    What a great appetizer! Your tomatoes look absolutely delicious!

    Reply

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    Betsy — September 14, 2011 at 12:42 am

    I have tons of late season tomatoes! I’m totally going to try this. I’d love if you’d share this recipe with my readers by linking to our online seasonal potluck. September is tomato month! http://bit.ly/eLlgG2

    Reply

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