Stuffed Tomatoes

  • Serves

    serves 4-6


Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.


  • 3 large firm-ripe tomatoes (about 1 1/2 lbs.), halved crosswise
  • 2 tbsp. dry vermouth or sherry
  • Kosher salt, to taste
  • 3 cups loosely packed flat-leaf parsley leaves, finely chopped
  • 2 tbsp. salted capers, soaked, drained, and chopped
  • 1 tbsp. finely chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 2 tbsp. dried bread crumbs
  • 2 tbsp. extra-virgin olive oil


Step 1

Heat oven to 500˚. Using your fingers, remove the seeds from the tomatoes. Pour vermouth or sherry into an 8"x8" baking pan and place tomatoes on top, cut side facing up; season with salt. Combine parsley, capers, oregano, and garlic and sprinkle over tomatoes.

Step 2

Sprinkle bread crumbs over tomatoes and drizzle with oil; bake until soft and golden brown, 10-15 minutes. Serve hot or at room temperature.

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