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Herb Stuffed Tomatoes Recipe

Catering Chef Fort Lauderdale, Personal Chef, Cooking Classes Miami

These are a great starter or the recipe can be doubled to  serve with a salad for a delicious lunch. Omit the capers and add in 5-6 good quality anchovies and Boom even more delicious

Serves 4

4 medium sized tomatoes
1 large onion, finely chopped
2 garlic cloves, minced
12 black or green olives, pitted and diced
2 tablespoons/30mls olive oil
4 tablespoons/30g panko crumbs or day old bread pulverized (sub GF crumbs)
2 tablespoons/30ml fresh oregano, chopped (sub 1 teaspoon/5ml dried)
3 tablespoons/15ml chopped parsley
1 tablespoon/15ml mint,chopped
1 1/2 tablespoons/22ml capers, chopped (sub 6 anchovies, minced into paste)

Preheat oven to 325F/160C/Gas3
Trim about 1.25cm/1/2 inch off bottom of the tomato.  Remove and discard the ribs and seeds of the tomatoes. Lightly salt the insides and place upside down on paper/kitchen towels to drain.  Save the piece you cut off to use as a cap. In a saute pan on medium heat add 1 tablespoon/1tml of the oil. Cook the onion, garlic and olives for 5-6 minutes.  If using anchovies add them into the mixture after 3 minutes. Combine with the bread crumbs, and capers if using. Stuff the tomatoes with even amounts of the crumb mixture. Drizzle with remaining oil place “caps” bake on and bake in the oven for 35-45 minutes.   

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