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Roasted Stuffed Tomatoes

Recipe Date:
January 17, 2017
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 4 medium firm yet ripe tomatoes
  • 1 large white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 black olives, pitted and chopped
  • 2 tbsps Olio D'Natalia
  • 1/4 panko
  • 2 tbsps fresh oregano, finley chopped
  • 3 tbsps fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 2 tbsps capers, chopped
  • 1 tsp black pepper
Directions

Preheat your oven to 325. 

Cut off about one inch from the top of each tomato and discard. Use a small spoon to scrape out the seeds and flesh, discard. You should have a nice clean tomato shell. Lightly salt the inside of the tomatoes and place upside down in a large colander. This will drain off any excess liquid.

Meanwhile, heat the olio in a medium saucepan over low heat. Add the onion, garlic, olives to the pan and cook for about 5 minutes; until the onion is very soft. Remove from heat and stir in the panko, herbs, capers and some pepper. Taste for salt. 

Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb mixture, pressing down very gently as you go. Keep a dome of stuffing on top.

Place the tomatoes in a greased ovenproof dish and drizzle lightly with remianing oil. 

Bake for 35-45 minutes, until they are soft. Serve hot or warm with a refreshing glass of Fritz Sauvignon Blanc.