These buttery breadcrumb stuffed broiled tomatoes take just 15 minutes to whip up and are a perfect easy side dish!
We’re closing out our week of Reader Recipes with an easy (but delicious) one…Trish’s Stuffed Tomatoes!
Trish, a nurse turned artist, loves having summer potlucks with friends and neighbors. And this tomatoes recipe is perfect for those nights! It’s a lighter alternative to most summer foods, making a great side dish when grilling or just on its own.
When she submitted this recipe and I saw just how easy it is (stuff, broil, done!), I knew I had to try it. The result? Buttery bursted tomatoes that were so filling and fun to make!
Here’s what you’ll need
- Tomatoes: Trish uses small tomatoes, but I just used tomatoes on the vine. The smaller they are, the more roasty and juicy they’ll become when cooked!
- Mustard: We’ll brush each tomato with some mustard to help infuse them with flavor.
- Breadcrumbs: I used plain breadcrumbs here, but Italian style (or even day old torn up bread) would work well!
- Parmesan: Shredded parmesan helps to bind the breadcrumbs, while packing in loads of cheesy flavor!
- Butter: I tried these stuffed tomatoes three ways – with butter, with olive oil, and with nothing. Butter gave me the richest results!
- Seasonings: Salt, pepper, and crushed red pepper flakes help to amplify the simple flavors we’ve got going here.
How to make these Broiled tomatoes
Step 1: Prep tomatoes
Cut each tomato in half, width wise. If using smaller tomatoes, simply cut a small portion off the top and bottom so they stand upright and have the tops exposed.
Step 2: Mustard
Evenly brush the top of each tomato with mustard. This is going to add major flavor, while also helping the breadcrumbs stick to the tomato a bit better!
Step 3: Filling
Stir together all of the filling ingredients. Feel free to go crazy with the seasonings here – Italian seasoning or Herbs de Provence would be great!
Step 4: Mound
Working over the bowl that you stirred the filling together in, mound the breadcrumb mixture onto each tomato. I like to firmly pat down with a cupped palm to help everything stay on there nicely.
Step 5: Broil
Set your oven to broil and set the tomatoes on the middle rack. Broil, watching closely, until the tops are golden brown, 3 to 5 minutes.
Pair these tomatoes with
- Lemon Basil Risotto for a unique Italian meal
- Vegetarian Carbonara for a ore classic approach
- Tomato Gazpacho for a tomato packed table
- Portobello Burgers for a grill-worthy summer dinner
And be sure to check out our other Featured Reader Recipes: Marika’s Filipino Veggies, Kyaw’s Porcini Pasta, and Rudy’s Sunshine Salad!
- 4 medium tomatoes or 8 small
- 4 tsp Dijon mustard
- 1 stick butter melted, ½ cup, 112 g
- 1 cup breadcrumbs 112 g
- 1 cup parmesan cheese 90 g
- ¼ tsp each salt, pepper, red pepper flakes
- Prep Tomatoes: Cut each tomato in half, width wise. If using smaller tomatoes, simply cut a small portion off the top and bottom so they stand upright and have the tops exposed.
- Mustard: Evenly brush the top of each tomato with mustard.
- Filling: In a medium bowl, stir together all remaining ingredients.
- Mound: Mound the breadcrumb filling onto each tomato, then place them on a baking sheet.
- Broil: Set your oven to broil and set the tomatoes on the middle rack. Broil, watching closely, until the tops are golden brown, 3 to 5 minutes.
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