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My BigMouth Blog | A Blog by Jason Glover

Smoked Herb Stuffed Tomatoes

Smoked Herb Stuffed Tomatoes

Smoked Herb Stuffed Tomatoes | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

These Smoked Herb Stuffed Tomatoes make a delightful appetizer and are bursting with the flavor of fresh herbs. I smoked them to add extra flavor but they taste great baked in the oven as well!

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Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 4 medium, ripe but firm tomatoes
 1 large onion, finely chopped
 2 cloves garlic, minced
 12 black olives, pitted and roughly chopped
 1 tbsp olive oil
 ¼ cup panko bread crumbs
 2 tbsp chopped oregano
 3 tbsp chopped parsley
 1 tbsp chopped mint
 1 tbsp chopped cilantro
 1 ½ tbsp chopped capers
 freshly ground black pepper, to taste

1

Preheat smoker or oven to 325°F. Lightly grease a baking dish.

2

Trim about 3/8" from the top of each tomato and discard. Use a spoon or melon baller to carefully remove the seeds and most of the flesh from the tomato, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside down in a colander to drain off some moisture.

3

Heat 1/2 tbsp of the olive oil in a medium pan over low heat and sauté the onion, garlic, and olives for about 5-6 minutes, until the onion is softened. Remove from heat and stir in the panko, herbs, and capers. Season with black pepper and add a pinch of salt, if desired.

4

Dry the insides of the tomatoes with paper towels then fill with the herb stuffing, pressing down gently as you go. Create a nice dome of stuffing on the top.

5

Place the tomatoes in the prepared baking dish and drizzle with the remaining olive oil.

6

Bake for 35-45 minutes, until the tomatoes have softened.

7

Great when served hot or warm. Enjoy!

 

Adapted by PLENTY  - Yotam Ottolenghi

Ingredients

 4 medium, ripe but firm tomatoes
 1 large onion, finely chopped
 2 cloves garlic, minced
 12 black olives, pitted and roughly chopped
 1 tbsp olive oil
 ¼ cup panko bread crumbs
 2 tbsp chopped oregano
 3 tbsp chopped parsley
 1 tbsp chopped mint
 1 tbsp chopped cilantro
 1 ½ tbsp chopped capers
 freshly ground black pepper, to taste

Directions

1

Preheat smoker or oven to 325°F. Lightly grease a baking dish.

2

Trim about 3/8" from the top of each tomato and discard. Use a spoon or melon baller to carefully remove the seeds and most of the flesh from the tomato, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside down in a colander to drain off some moisture.

3

Heat 1/2 tbsp of the olive oil in a medium pan over low heat and sauté the onion, garlic, and olives for about 5-6 minutes, until the onion is softened. Remove from heat and stir in the panko, herbs, and capers. Season with black pepper and add a pinch of salt, if desired.

4

Dry the insides of the tomatoes with paper towels then fill with the herb stuffing, pressing down gently as you go. Create a nice dome of stuffing on the top.

5

Place the tomatoes in the prepared baking dish and drizzle with the remaining olive oil.

6

Bake for 35-45 minutes, until the tomatoes have softened.

7

Great when served hot or warm. Enjoy!

Smoked Herb Stuffed Tomatoes

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