| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 4 plum tomatoes
- 1 cup plain bread crumbs
- 1/3 cup grated Parmigiano-Reggiano
- 1 teaspoon chopped fresh thyme leaves
- 1 clove garlic, finely minced
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat broiler to medium high.
- Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 258 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 8 mg |
| Sodium | 372 mg |
| Serving Size | 1 of 4 servings |
| Calories | 258 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 8 mg |
| Sodium | 372 mg |
Reviews
Had broiled tomatoes as a side dish at a restaurant last weekend and thought I would try these at home. It was really good and really close to what I ordered from the menu! I don’t know what other people are doing, but I just lightly dusted the tomatoes with the bread crumbs and then added some extra parmesan to the tops and then just broiled until the cheese melted and the tops turned golden. I wasn’t looking for a completely cooked tomato, just some zing and texture to an already tasty fruit. I will certainly be making these again. Thanks Rach!
I didn’t care for this too much. I found the tomatoes to be barely warm, yet the cheese was browned, when I cooked them per the directions. I thought the stuffing was dry and lacked flavor. The only way I’d do this recipe again is if I cooked the tomatoes by themselves for a while before stuffing them. Then, I think the stuffing could be spiced up a bit by adding some onion and mushrooms (chopped in the food processor). I’d also use less bread crumbs and more of a creamy cheese.
I’ve made this a few times and I found that it’s better if you put the tomatoes in the oven for just about 5 or 6 minutes to soften them ever so slightly. The broiling didn’t warm them up enough for us. It was a little odd eating them when the tomato was cold and the garlic/herb/bread crumb mixture was nice and toasty.
this is quick and tasty!
I found this recipe last week and have already made it 3x. It’s a quick side for any type of meal!
There was enough breadcrumb mixture left over to stuff 10 more tomatoes. The mixture was way too dry, it all crumbled out when I took a bite. You need to add shredded provolone or mozzerella cheese to it to bind it together better.
It was way to dry. It was hard to taste the cheese and other flavors. Its a good idea, but needs some modification.
It is a great summer alternative to a heavy sauce.
Sprinkle with a few bread crumbs. I stuffed mine and the bread crumbs went everywhere when I ate it.
This was a waste of perfectly beautiful tomatoes. The whole thing was filled with breadcrumbs. That’s all we tasted. We didn’t taste the thyme, the cheese, the garlic, nothing…Don’t try this recipe.