Broiled  Stuffed Tomatoes Recipe

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Broiled Stuffed Tomatoes

Marsha Gardner


In less than 10 minutes you can have a beautiful, mouthwatering dish that showcases your garden's tomatoes. Each tomato is topped with a crisp cap of herbs, bread crumbs and cheese. These tomatoes are the perfect accompaniment to any meal.

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4 medium
1 tsp
kosher salt
freshly ground black pepper to taste
4 tsp
olive oil, extra virgin
4 Tbsp
marjoram, thyme, oregano or rosemary, chopped
4 Tbsp
fresh breadcrumbs
4 tsp
parmigiano-reggiano, grated

Directions Step-By-Step

Cut off a half-inch slice from the stem end of each tomato. Remove any remaining core. Season the cut ends of each tomato with ΒΌ teaspoon salt. Place cut end down on a rack or paper towel. Let drain for 30 minutes. Blot dry with a paper towel.
Preheat oven broiler. Line a broiler pan with foil. Place tomatoes cut side up on the prepared pan. Season with pepper to taste. Sprinkle 1 tablespoon of fresh herbs over the top of each tomato. Drizzle each tomato with 1 teaspoon olive oil. Broil until hot, and the tops begin to brown, 5 to 7 minutes.
Combine bread crumbs and cheese. Divide evenly among the tomatoes. Broil until the cheese is melted, 30 seconds to 1 minute. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy