Stuffed Tomatoes With Gruyere
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.
- 8 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
- 2 organic eggs, lightly beaten
- 2 garlic cloves, minced
- 2 Tablespoons freshly chopped basil leaves
- 2 Tablespoons finely chopped fresh parsley
- 1 onion, finely chopped
- 2 Tablespoons toasted breadcrumbs
- grated Gruyère
- 5-6 Tablespoons olive oil
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.