Herb-stuffed tomatoes

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyMedium
5 beefsteak tomatoes
50g chopped flat-leaf parsley leaves
50g Italian-style breadcrumbs
110g grated Provolone cheese
1/4 tsp freshly ground black pepper
15g butter, softened
2 tbsp extra-virgin olive oil
1) Preheat the oven to 190 C/Gas 5.

2) Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell.

3) Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine.

4) Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

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