Stuffed Baked Tomatoes

Stuffed Aubergine Eggplant Zucchini Tomatoes

Tasha Powell

An easy vegetarian dish. Serve as a side or as a main course with other stuffed vegetables. and a salad

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Prep Time 20

Cook Time 40

Course Main Course

Cuisine French

Servings people

Equipment

box grater
Small baking rack
Baking dish
Paring knife
Food processor (if you are making your own bread crumbs)

Ingredients

6 Tomatoes medium to large

For Stuffing & Top:

1 cup Bread Crumbs toasted or use stale bread – grind in a food processor
2 oz Gruyere Cheese 1/2 for filling and 1/2 for the topping
1 Garlic Clove chopped very finely
2 oz Olive oil
Salt & Ground Pepper
½ bunch Fresh Parsley chopped – used for filling and garnishing
½ bunch Fresh Basil chopped – used for filling and garnishing
Optional: Finishing Salt

Instructions

Cut the tops off the tomatoes. Scoop out the pulp, leaving ¼ inch shell. Invert onto a small baking rack with paper towels underneath to drain.
Mix the stuffing ingredients, spoon into tomatoes, Use the 1 oz of cheese that was set aside and sprinkle on top.
Place tomatoes in a baking dish and bake at 350°F (175°C) for 35 -40 minutes.
To serve, garnish with chopped basil and parsley.
Optional: use a finishing salt such as the French Fleur de Sel or Maldon Sea Salt Flakes.

Notes

Plating ideas: Tomato emulsion and basil emulsion (use squeeze bottles), Microgreens, edible flowers with multicolour grape tomatoes finished with a drizzle of balsamic reduction.

Keyword Cheese, Tomatoes