Stuffed Summer Tomatoes
A perfect summer side dish or light meal
Calories:
Ingredients
- 8 ripe beefsteak - type tomatoes
- + choose filling below
Orzo, Feta & Kalamata Filling
- 1 cup cooked orzo pasta
- 1/4 cup diced tomato from scooped out tomatoes
- 2 cloves garlic minced
- 1 ounce feta crumbled
- 1 ounce kalamata olives sliced
- 1/4 cup rough breadcrumbs
- 1 tsp. oregano
- 1 Tbsp olive oil
Crab Filling
- 1 cup crab meat picked over for shells
- 1/2 cup rough breadcrumbs
- 1 clove garlic minced
- 1 tsp dried thyme
- 1 Tbsp olive oil
- salt and pepper
- additional olive oil for drizzling optional
Instructions
- Preheat oven to 375°F.
- With a serrated knife, slice the top of the tomato off and discard. Do not cut too much off, just the very top! Using a spoon, scoop out the tomato and reserve pulp if using. Season the inside of tomatoes with salt and pepper
- Combine all ingredients for filling. Whether you choose the crab filling, or the orzo filling, the process is the same. Stuff all 8 tomatoes, drizzle tops with olive oil if desired and bake for 20 - 25 minutes.
Notes
Chef's Notes:
- You can use store bought breadcrumbs, but it won't be exactly the same. For this, I like to make my own so it has more texture. I stash leftover rolls or bread in the freezer for this purpose. Cut or tear dried bread into small pieces and pulse in food processor to break it up into rough pieces about the size of peas or a bit smaller.
- You can use store bought breadcrumbs, but it won't be exactly the same. For this, I like to make my own so it has more texture. I stash leftover rolls or bread in the freezer for this purpose. Cut or tear dried bread into small pieces and pulse in food processor to break it up into rough pieces about the size of peas or a bit smaller.