3 large ripe tomatoes
1/4 teaspoon salt
1/2 cup bread crumbs
1/4 cup chopped green onions
2 large cloves garlic, chopped
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon olive oil
Salt and pepper to taste


1. Preheat oven to 400 degrees F. Cut tomatoes in half, remove seeds, and press out the juices, but do not mash. Sprinkle the halves with salt, then turn upside down on a wire cooling rack and let drain 10 minutes.
2. In a small bowl, combine bread crumbs, green onions, garlic, basil and thyme; season with salt and pepper. Fill the tomato halves with stuffing, and sprinkle with olive oil. Place in a baking dish.
3. Bake for about 10 minutes or until crumbs are golden brown.

Serve these tomatoes as a side dish for chicken or pork. Be careful not to overcook them or the tomatoes will become too soft.

Baked Stuffed Tomatoes
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