Smoked Herb Stuffed Tomatoes - Dads That Cook
By Laura
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!
Preheat smoker or oven to 325°F. Lightly grease a baking dish.
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.
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.
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.
Place the tomatoes in the prepared baking dish and drizzle with the remaining olive oil.
Bake for 35-45 minutes, until the tomatoes have softened.
Great when served hot or warm. Enjoy!
Adapted by PLENTY - Yotam Ottolenghi
Ingredients
Directions
Preheat smoker or oven to 325°F. Lightly grease a baking dish.
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.
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.
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.
Place the tomatoes in the prepared baking dish and drizzle with the remaining olive oil.
Bake for 35-45 minutes, until the tomatoes have softened.
Great when served hot or warm. Enjoy!
