Mold Detox Friendly Stuffed Tomatoes with Herbs and Breadcrumbs
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Learn more →Ingredients
4 servings
- 4 large beefsteak tomatoes (about 8 oz each)
- 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
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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