Stuffed Tomatoes
This Stuffed Tomato recipe takes everything you love about Italian summer cooking—fresh tomatoes, good olive oil, and day-old bread—and turns it into a stunning, no-fuss starter or light lunch. It’s all about texture, freshness, and that genius move of turning tomato flesh into a vinaigrette that soaks into chunks of ciabatta. Finished with a drizzle of olive oil and a fresh basil sprig, it’s rustic, beautiful, and totally addictive.
Servings: 4 people
Ingredients
- 4 large ripe tomatoes
- ¼ cup olive oil + plus more for plating
- 1 tbsp red wine vinegar
- 1 small garlic glove optional
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp chopped parsley
- ¼ red onion diced
- 4 cups of cubed ciabatta or sourdough
Instructions
- Remove the stem from each tomato, then use a tablespoon to remove the flesh from each tomato carefully. Be sure not to break through the tomato skin,
- Add 1½ cups of tomato flesh, olive oil, red wine vinegar, garlic, salt, and pepper to a blender. Blend until smooth and creamy.
- To a large bowl, add the tomato vinaigrette, chopped parsley, and red onion. Mix well.
- Add the bread, toss to coat, and let sit for at least 10 minutes. Next, fill the tomatoes with the soaked bread, pressing down as you fill.
- To plate, drizzle a bit of olive oil into each bowl. Next, add the stuffed tomato, garnish with a drizzle of olive oil and a basil sprig.
Nutrition
Calories: 211kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 436mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1194IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg
