Low Sodium Stuffed Tomatoes with Herbs and Breadcrumbs

Total time50 min

Prep time20 min

Cook time30 min

Low Sodium Stuffed Tomatoes with Herbs and Breadcrumbs

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Ingredients

4 servings

4 large beefsteak tomatoes (about 8 oz each)
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
See all
3 tbsp olive oil, divided
3 cloves garlic, minced
¾ cup plain breadcrumbs
¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh basil, finely chopped
1 tbsp fresh thyme leaves
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9x13-inch baking dish with about 1 tsp of the olive oil.
2
Slice each tomato in half horizontally. Using a spoon or melon baller, scoop out the seeds and pulp into a bowl, leaving a wall about 1/4 inch thick. Roughly chop the reserved pulp and set aside. Place the tomato shells cut-side up in the prepared baking dish.

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