Stuffed Tomatoes with Fresh Herbs

stuffed tomatoes with avocado oil

Tomatoes are native to Mexico and were introduced into Europe in the 16th century. The Spanish Bourbons, who ruled southern Italy at that time, introduced them to Sicily, and they eventually became an integral part of the Italian diet.

6 ripe tomatoes
1 cup soft bread (3 to 4 slices of white, wheat or gluten-free bread pulsed through a food processor)
½ cup grated Parmesan cheese
½ cup grated Gruyere cheese
3 scallions, minced
¼ cup basil, minced
2 tablespoons oregano
2 tablespoons parsley, minced
2 cloves garlic, minced
½ teaspoon thyme
Salt and pepper
AVOCARE Extra Virgin Basil Avocado Oil

  • Preheat the oven to 425º F.
  • Place the bread in the bowl of a food processor and process until breadcrumbs. Place in a bowl and toss with the Parmesan and Gruyere cheeses.
  • Cut the tomatoes in half and remove the seeds and juice. Place the tomato halves in a baking dish, open side up and sprinkle the tomato halves with salt and pepper.
  • In a bowl, combine the breadcrumbs mixture, scallions, basil, oregano, parsley, thyme, garlic and a little more salt and pepper to taste.
  • Fill the tomatoes with the breadcrumb mixture. Drizzle with basil avocado oil and bake for 15 minutes, or until the tomatoes are tender and start to blister. Serve hot or at room temperature and drizzle with basil avocado oil just before serving.

Serves 6

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.