Baked Stuffed Tomatoes, a healthy but savory dish




8 best medium size, best quality tomatoes

3 T extra virgin olive oil

Kosher salt and fresh ground pepper to taste

3/4 c Kosher bread crumbs or panko, plus an extra few tablespoons set aside

3 garlic cloves mashed into a paste using a small amount of Kosher salt

3 T chopped fresh parsley, plus 2 T set aside.

3 T chopped fresh basil

2 t chopped thyme

1 c cooked long grain or aborio rice


Heat oven to 375 degrees. Use a paring knife to core tomatoes and a teaspoon to scoop out the center of each tomato.

Mix together bread crumbs, garlic paste, parsley, basil, thyme, cooked rice and olive oil. Add salt and pepper to taste. Put about three tablespoons of the bread crumb-rice mixture into the tomatoes. Place a dusting of bread crumbs, parsley and fresh ground pepper on the tomato tops.

Place stuffed tomatoes in a baking tray. Bake about 30 minutes until the bread crumb mixture is nicely browned and tomatoes somewhat soft. Let cool slightly before serving.

Variations: Add two ounces of grated parmesean or pecorino cheese to the stuffing. Add a pinch of crushed red pepper to the bread crumb-rice mixture.