Crispy Herb Stuffed Tomatoes
Hollow tomato halves stuffed with garlicky breadcrumbs, herbs, and feta, then roasted until the tops crisp up. A complete vegetarian dinner that feels fancy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 318
- Protein
- 11g
Ingredients
- 4 whole large tomatoes
- 1 cup panko breadcrumbs
- ¾ cup crumbled feta cheese
- ½ cup fresh parsley and dill (chopped)
- ¼ cup red onion (finely diced)
- 1 whole lemon (zested and juiced)
- ¼ cup pine nuts or walnuts (roughly chopped)
Instructions
- 1
Heat oven to 400°F. Slice tomatoes in half lengthwise and scoop out the seeds with a spoon, leaving a thin shell.
- 2
Mix breadcrumbs, feta, parsley, dill, onion, lemon zest, juice, nuts, 3 tbsp olive oil, salt, and pepper in a bowl.
- 3
Place tomato halves cut-side up on a sheet pan. Divide the filling evenly among them, packing gently.
- 4
Drizzle the tops with a little more olive oil. Roast for 18–20 minutes until tomato flesh is tender and tops are golden.
- 5
Serve hot or at room temperature, with a squeeze of fresh lemon if desired.
Tools you’ll need
- sheet pan
- spoon or melon baller
- mixing bowl
- knife
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