Stuffed Baked Tomatoes
An easy vegetarian dish. Serve as a side or as a main course with other stuffed vegetables. and a salad
Equipment
- cooling rack (10x15-inch) or baking rack
- food processor (if you are making your own breadcrumbs)
Ingredients
- 6 tomatoes medium to large
For Stuffing & Top:
- 1 cup breadcrumbs 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 and pepper
- ½ bunch fresh parsley chopped – used for filling and garnishing
- ½ bunch fresh basil chopped – used for filling and garnishing
- finishing salt optional
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.
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