Recipe

Stovetop Stuffed Tomatoes With Crispy Bread Crumbs Recipe

	Coffeebean / All my dishes 1 year, 6 months ago Almost Instant Simple, delicious, and satisfying – these tomatoes are a perfect summer accompaniment to any Mediterranean-inspired main course. Of course, this dish will be only as good as the tomatoes you use, so wait until succulent, vine-ripene... More Prep:30m Cook:5m Servings:6	Coffeebean
	mediterranean

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Ingredients

1 cup coarse dry bread crumbs

¼ cup minced fresh parsley leaves

1 ½ teaspoons dried oregano

1 ½ teaspoons dried basil

¼ teaspoon salt

Several grinds black pepper

3 large, fresh, round tomatoes

¼ cup olive oil

Directions

In a bowl, combine the bread crumbs, parsley, oregano, basil, garlic, salt, and pepper.

Cut the tomatoes in half crosswise and squeeze gently over the sink to remove the juicy seed pockets.

Holding a tomato half in one hand, use the other hand to gently stuff one-sixth of the crumb mixture into the tomato. A nice thick layer of crumbs should coat the surface of each tomato half.

Heat the oil over medium heat in a skillet large enough to hold all the tomatoes. When the oil is hot enough to sizzle a drop of water, quickly place the tomatoes, stuffed side down, into the oil.

Cover the pan loosely and cook for about 3-5 mintues, until the crumbs are crisp and well browned and the tomatoes have softened somewhat.

Watch carefully and reduce the heat if the tomatoes seem to be browning too rapidly.

Serve hot or at room termperature.

Source: “The Vegan Gourmet” by Susann Geiskopf-Hadler and Mindy Toomay

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Comments

krumkake 1 year, 6 months ago said:
Oh my goodness, do those sound YUMMY - I will have to forward this to my vegetarian sister, too (I keep trying to get her to join, but she hasn't had a chance to yet). I hope to find garden tomatoes at the Farmers Market this weekend, and THESE will be going into the frying pan - really different idea...thanks for the post!