Herb Stuffed Tomatoes
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Serves: 10 tomato halves
 
Ingredients
  • 5 beefsteak tomatoes
  • ⅓ cup chopped flat-leaf parsley leaves
  • ⅓ cup chopped fresh basil
  • ⅓ cup chopped fresh oregano
  • 2 thick slices day old rustic sourdough bread or ¾ cup store-bought bread crumbs
  • 1 cup fresh mozzarella, cut into small cubes
  • ¼ teaspoon freshly ground black pepper
  • 4-5 tablespoons extra-virgin olive oil, divided
Preparation Instructions
  1. Preheat the oven to 425˚.
  2. Tear the sourdough bread into small bits and place on a rimmed baking sheet. Toss with a couple tablespoons olive oil, bake for about 20 minutes, tossing about halfway through so they bake evenly.
  3. Once the bread is toasted remove from the oven and set aside to cool a bit.
  4. Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl.
  5. Place the bread crumbs into a food processor and pulse until you have crumbs and smaller bits.
  6. Combine the herbs, bread crumbs,cheese, and pepper and mix gently to combine.
  7. Place the tomato halves in a casserole dish, and fill with the bread crumb mixture.
  8. Drizzle the top of the tomatoes with olive oil.
  9. Bake until the tops are browned, about 20 minutes.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/herb-stuffed-tomatoes/