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Herb-stuffed Tomatoes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 60 min
  • $$
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 4 medium tomatoes (ripe but firm)
  • sea salt and pepper, to taste
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 black olives, pitted and roughly chopped
  • 2 tablespoons chopped fresh oregano
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 1/2 tablespoon chopped capers
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup panko

Directions

Prep: 1. Preheat oven to 325. 2. Trim off ~3/8 inch from top of each tomato and discard. 3. Remove seeds and most of flesh, leaving a clean shell. Lightly salt inside of tomatoes. 5. Chop: onion, garlic, olives, oregano, parsley, mint, and capers. Make: 1. Put onion, garlic, olives and 1 tablespoon of oil in a pan and cook on low heat for 5-6 minutes, to soften onion completely. 2. Remove from heat and stir in panko, herbs, capers and pepper. Taste and add salt. 3. Fill tomato with herb stuffing, pressing down very gently making a dome of stuffing on top. 4. Place tomatoes in a greased oven dish and drizzle lightly with remaining oil. 5. Bake for 35-45 minutes or until tomatoes soften. Serve hot or warm.

Goes great with these recipes

Slow-Cooker Beef Shwarma
Mediterranean Meatballs in Pitas
Italian Wedding Soup
Greek-Style Lamb Tacos
Lamb Burger with Fennel Slaw
Rack Of Lamb

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