Stuffed Tomato

Mediterranean in May

I’ve always wanted to make stuffed tomato, but never did. So when I saw this recipe in my Vegetarian Times Cooks Mediterranean, it was a done deal 🙂


I only made half the recipe, and used approximate ingredients.


2 beefsteak Tomatoes
1/2 cup whole wheat baguette chopped into cubes (I used whole wheat, recipe calls for French bread)
a little olive oil
a few red pepper flakes (I din’t have Chile infuse olive oil)
feta cheese
Salt as needed
Parmesan cheese
fresh ground pepper

Preheat over to 350 degrees F.


Slice 1/2 in off the tops of tomatoes. Scoop out the pulp, leaving a 1/4inch shell. Lightly sprinkle the inside of each tomato with salt. Invert the tomato over paper towels and let sit for 15 minutes.

Cube French bread, toss in olive oil and red pepper flakes. Layout in a baking sheet and bake for 12-15 minutes.


Transfer bread cubes to a bowl, mix with artichoke hearts, feta cheese, olives, garlic, oregano and pepper. Mix thoroughly.

Place tomato shells on a baking sheet. Top each tomato with filling, and some Parmesan cheese. Bake until golden, about 20 minutes.


Serve warm with some Rosemary Bread sticks.


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