Ingredients Jump to Instructions ↓

  1. 6 Ripe tomatoes

  2. 1 cup 146g / 5.1oz Bread crumbs

  3. 1/2 cup 73g / 2.6oz Fresh parsley - finely chopped

  4. 1 tablespoon 15ml Finely chopped fresh basil OR 2 teaspoons 10ml Dried basil

  5. A pinch of fresh or dried thyme

  6. 1 Garlic clove - finely chopped

  7. Salt and freshly ground black pepper - to taste

  8. 1/3 cup 78ml Olive oil

Instructions Jump to Ingredients ↑

  1. Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your finger. Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10 to 15 minutes. Process the slices of bread in a food processor or blender until they are coarse in texture. Do not over process them. In a mixing bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste. Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center. Place the tomatoes on a greased baking sheet and bake at 375F (190C) for 20 minutes. Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold. Serves 6.

  2. Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998.


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