Nickel Allergy Friendly Stuffed Tomatoes with Herbs and Breadcrumbs

Total time50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Stuffed Tomatoes with Herbs and Breadcrumbs

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Ingredients

4 servings

4 large beefsteak tomatoes (about 8 oz each)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
¾ cup plain breadcrumbs
¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh basil, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp fresh thyme leaves
¼ cup parmesan cheese, finely grated
½ tsp salt
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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