How to make it

  • 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

Reviews & Comments 2

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  • zena824 15 years ago
    Im getting fresh tomatoes out of the garden now.. will have to try these.... Thanks for the post...
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  • krumkake 15 years ago
    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!
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