Vegan Stuffed Tomatoes with Herbs and Breadcrumbs
Total time50 min
Prep time20 min
Cook time30 min
4.8(26)
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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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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