Stuffed Tomatoes(4 Servings)
Delicious stuffed tomatoes filled with a savory mixture of garlic, anchovies, parsley, and bread crumbs, perfect for a flavorful appetizer or light meal with Mediterranean flair.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cut tops off tomatoes and remove the center pulp, discarding excess juice. Set tomato shells aside.
- Chop the tomato pulp and set aside.
- In a large skillet, heat 2 tablespoons of olive oil.
- Add chopped onion and minced garlic; sauté until softened.
- Add tomato pulp, chopped anchovies, chopped parsley, bread crumbs, white wine, remaining olive oil, salt, and pepper.
- Mix well to combine all ingredients.
- Stuff the tomato shells with the mixture.
- Sprinkle with grated Parmesan cheese if desired.
- Bake in the preheated oven for about 25 minutes or until heated through and lightly browned.
Tips & Substitutions
For an extra layer of flavor, try adding some chopped olives or capers to the stuffing. If you prefer a vegetarian option, omit the anchovies and add more vegetables like diced zucchini or bell peppers. You can also use stale bread instead of bread crumbs for a more rustic texture. Adjust the seasoning based on your taste preferences, and consider drizzling with a bit of balsamic glaze before serving.
Serving Suggestions
These stuffed tomatoes can be served as a delightful appetizer or a light main dish. Pair them with a simple salad, like Betsy'S Pasta Salad, to complement the flavors. They also go well with a side of Nan'S Roasted Potatoes for a hearty meal. For a Mediterranean twist, serve alongside some grilled vegetables or a refreshing tzatziki sauce.
Storage & Reheating
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes, or until warmed through. If you prefer, you can microwave them for a quicker option, but be cautious not to overcook them as they may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Tomatoes(4 Servings) contains roughly 623 calories, with 20g protein, 79g carbohydrates, and 25g fat. It is an excellent source of vitamin C (82% of the Daily Value), iron (50% of the Daily Value), and protein (41% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1430mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed tomatoes ahead of time?
Yes, you can prepare the stuffed tomatoes a day in advance. Simply stuff the tomato shells and place them in the refrigerator until you're ready to bake. Just remember to add a few extra minutes to the baking time if they are coming straight from the fridge.
What can I substitute for anchovies?
If you're looking for a substitute for anchovies, consider using capers or olives for a similar salty flavor. You can also add a splash of soy sauce or miso paste if you want to maintain a savory depth without fish. For a vegetarian option, simply omit them and enhance the dish with more herbs.
Can I freeze stuffed tomatoes?
Freezing stuffed tomatoes is possible, but it's best to do so before baking. Assemble the stuffed tomatoes and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to cook, thaw in the refrigerator overnight, then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).