Stuffed Roast Tomatoes

Vine tomatoes stuffed with fresh herbs, breadcrumbs and cheese are oven-roasted to create a colourful side dish.


4 medium vine ripe tomatoes
¼ cup fresh bread crumbs
¼ cup Asiago cheese
¼ cup chopped Italian parsley
1 tbsp. chopped fresh mint
Extra virgin olive oil
Salt and ground pepper, to taste


Preheat oven to 350 degrees F. Drizzle a small baking dish with oil or line with parchment paper.

Cut the tops off the tomatoes. Scoop out the tomato pulp with a melon baller or grapefruit knife. Place tomatoes upside down on paper towel to drain excess moisture from tomatoes. Set aside.

Combine bread crumbs, cheese, herbs, ¼ cup olive oil, and salt and pepper in a small bowl.

Evenly stuff the tomatoes with the bread crumb mixture and transfer to baking dish. Drizzle a little olive oil over each tomato. Bake tomatoes until they begin to soften, about 18 to 20 minutes. Finish tomatoes under the broiler until the bread crumb topping is golden brown, about 1 to 2 minutes. Serve warm.

Yield: 4 servings.