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Herb-stuffed Tomatoes

Recipes | February 25, 2016 | By

Herb-stuffed Tomatoes


  • 4 medium tomatoes (ripe but firm)
  • ½ teaspoon salt (or to taste)
  • 1 large onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 12 wrinkly black olives (pitted and)
  • roughly chopped
  • 2 tablespoons olive oil
  • ¼ cup breadcrumbs
  • 2 tablespoons chopped oregano
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped mint
  • tablespoons chopped capers
  • ¼ teaspoon black pepper (or to taste)


  • Preheat the oven to 163° C.
  • Trim about 1cm off the top of each tomato and discard. Use a little spoon or a melon baller to remove the seeds and most of the flesh, leaving a clean shell.
  • Lightly salt the inside of the tomatoes and place upside down in a colander, to drain off some moisture.
  • Meanwhile, put the onion, garlic, olives, and 1 tablespoon of the oil in a medium pan and cook on low heat for 5 to 6 minutes, to soften the onion completely.
  • Remove from the heat and stir in the breadcrumbs, herbs, capers, and some pepper. Taste and add salt, if you like.
  • Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go to get a nice dome of stuffing on top.
  • Place the tomatoes in a greased ovenproof dish and drizzle lightly with the remaining oil. Bake for 35 to 45 minutes, or until the tomatoes soften. Serve hot or warm.
  • Recipe adapted from Plenty by Yotam Ottolenghi.