Friday, August 07, 2015

Stuffed Tomatoes

This one is for those of us who enjoy tomatoes. I like them all of the time and LOVE them in the summer!


8 medium-size firm ripe tomatoes
1 cup of Italian seasoned breadcrumbs
1/3 cup of chopped green onions
1/4 cup of chopped fresh parsley
1 tablespoon chopped fresh thyme (I used 1/4 Tablespoon of powder)
2 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of olive oil

Cut a 1/4 thick slice from the top of each tomato. Scoop out the pulp into a bowl, leaving the shells intact. Circle a knife around the inside of the shell to loosen the pulp, then use a spoon to scoop it out. Place shells upside down on paper towels to drain. Preheat the oven to 450 degrees. 

Most of the pulp will come out in one big piece...

... so to make it easier to mix the pulp with the other ingredients, chop each piece.

 Return the pulp to the bowl and add the next 7 ingredients, stirring well.

Spoon the mixture into the tomato shells, and place them in a lightly greased 13 X 9 baking dish. Bake for 10-13 minutes. 

The final product.

I hope you like them...
Have a great weekend!



  1. Replies
    1. Me too! I could eat a tomato everyday! Thanks for reading along...

  2. Since we are in this Covid 19 mess, I wonder if I could use a box of stuffing mix for the dry ingredients? I have a few of those in my pantry.

    1. I think that sounds like it would work. Probably a great substitute!


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