Description
Juicy, smoky grilled tomatoes stuffed with a savory breadcrumb and cheese mixture—perfect for summer gatherings or a cozy vegetarian main.
Ingredients
Scale
- 6 medium ripe tomatoes, tops cut and insides scooped
- 1 cup breadcrumbs (preferably from stale bread)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Tomato pulp (from scooped tomatoes), chopped
Instructions
- Heat your grill to medium-high and set for indirect grilling.
- In a bowl, combine breadcrumbs, parmesan, garlic, parsley, olive oil, chopped tomato pulp, salt, and pepper.
- Cut the tops off the tomatoes and scoop out the centers. Lightly salt the inside and let them drain upside down for a few minutes.
- Fill each tomato with the stuffing mixture, packing gently.
- Place tomatoes on the cooler side of the grill. Cover and grill for 15 to 20 minutes until tender and tops are golden.
- Optional: Add extra cheese on top during the last 5 minutes of grilling.
- Remove carefully and serve warm, garnished with fresh herbs if desired.
Notes
- Use slightly underripe tomatoes to help them hold their shape.
- Strain the tomato pulp if it’s too wet before adding to the stuffing.
- Try adding chili flakes for a bit of heat.
- Leftovers can be chopped and mixed into pasta or served over toast.
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 150
- Sugar: 3g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg