Broiled Stuffed Tomatoes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4small ripe plum tomatoes, about 1 pound
- Salt and freshly ground pepper to taste
- ½cup fresh fine bread crumbs
- 1tablespoon finely chopped garlic
- 2tablespoons chopped parsley
- 2tablespoons olive oil
Nutritional analysis per serving (4 servings)
136 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler to high, with the rack about 6 inches from the heat source.
- Step 2
Cut away and discard the core of each tomato. Cut the tomatoes crosswise through the center. Discard the seeds. Sprinkle with salt and pepper.
- Step 3
Combine the bread crumbs, garlic, parsley and olive oil. Blend well.
- Step 4
Top each tomato half with an equal portion of the crumb mixture, pressing down with your fingers to distribute the topping evenly. Place the tomatoes under the broiler, and broil for about 5 minutes or until lightly browned and hot.
Private Notes
Comments
Use very good olive oil
You'll want a sheet pan lined with foil, for ease of handling. The recipe expands easily, and invites other fresh (or dried) herbs: basil, oregano, thyme. This is a good place to use a fancier, artisanal olive oil, if you have such on hand.
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