Delicious Stuffed Tomatoes

Last Sunday my former running BFF invited me over to his gigantic organic garden to pick tomatoes.  The tomatoes in the plastic bags are from his garden; those in the basket are from my garden.  This tomato haul yielded 20 quarts of canned tomatoes, a giant pot of pasta sauce, and a pan of stuffed tomatoes.


I’ve made stuffed tomatoes for years and this dish is one of our summer eating pleasures.  They melt in your mouth with an explosion of summer tomato flavor.


Simple Stuffed Tomatoes
9 Roma Tomatoes
1 cup Italian bread crumbs
2 cloves garlic, chopped
1 tsp. salt
Pepper to taste
2 T chopped basil (or more)
2 T chopped parsley (or more)


1.  Slice tomatoes in half.  Use a spoon to scoop out the pulp.  Discard the core.



2.  Put the pulp into a mixing bowl.


3.  Place the tomatoes cut side down on a towel to drain.


4.  Mix breadcrumbs, chopped garlic, salt, pepper, basil, and parsley into the tomato pulp.  Spoon into tomato shells.


5.  Bake at 450 degrees for 10 minutes.


6.  Let cool for a bit and enjoy.


These make a wonderful summer side dish.  We like them so much that we’ve been known to have them as a main dish with veggie sides from the garden as a simple summer meal.

To quote Martha, “Summer tomatoes are a good thing.”  Do you agree?


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