Stuffed Tomatoes With Gruyere

Recipe excepted from The Meat Free Monday Cookbook
Contributor
Tara Fisher

Tara Fisher

Shirley Conran once famously said that “life’s too short to stuff a mushroom.” Well it isn’t too short to stuff a tomato with this light savory filling. When you eat the result, you’ll consider it time well spent.

The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.

4
Servings
647
Calories Per Serving
Deliver Ingredients

Ingredients

  • large ripe tomatoes or 4 beef tomatoes
  • salt and freshly ground black pepper
  • 3  Cups  white breadcrumbs (made from day-old bread)
  • 1/2  Cup  organic milk
  • organic eggs, lightly beaten
  • garlic cloves, minced
  • 2  Tablespoons  freshly chopped basil leaves
  • 2  Tablespoons  finely chopped fresh parsley
  • onion, finely chopped
  • 2  Tablespoons  toasted breadcrumbs
  • grated Gruyère
  • 5-6  Tablespoons  olive oil

Directions

Preheat the oven to 350°F.

Remove a slice from the top of each tomato and scoop out the pulp. Season the insides of the tomatoes with salt and freshly ground black pepper and arrange in a greased baking dish.

To make the stuffing, combine the white breadcrumbs with the milk and eggs in a bowl, and add the garlic, herbs, and onion. Season with salt and freshly ground black pepper. Fill the insides of the tomatoes. Sprinkle with the toasted breadcrumbs and Gruyère, and drizzle with a little olive oil to prevent burning.

Bake until the tomatoes are tender, about 30 minutes.

Nutritional Facts

Total Fat
23g
33%
Sugar
6g
7%
Saturated Fat
17g
71%
Cholesterol
2mg
1%
Carbohydrate, by difference
95g
73%
Protein
14g
30%
Vitamin A, RAE
69µg
10%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
123µg
100%
Calcium, Ca
116mg
12%
Choline, total
7mg
2%
Fiber, total dietary
5g
20%
Folate, total
148µg
37%
Iron, Fe
6mg
33%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
185mg
26%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
559mg
37%
Thiamin
1mg
91%
Water
81g
3%
Zinc, Zn
1mg
13%