This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our friends over at Kalamata's Kitchen, please check out our collaboration biscuit collection!
Preheat your oven to 350°F and place a rack in the center.
Using a paring knife core the tomatoes. The use a small spoon to gently scoop out the center of each tomato. Season the interior salt and freshly ground white pepper.
In a bowl mix together the bread crumbs, garlic, parsley, basil, thyme, and parmesan. Add a splash of olive oil and mix well. Divide the mixture evenly between the 4 tomatoes and place them in a baking dish.
Bake for 30 minutes, or until the breadcrumbs are nicely browned and the tomatoes are soft.
Recipe Note
Variations & Ideas
From Christian: If you have trouble sourcing fresh herbs, you can always use our Riviera Herbs blend, just rehydrate 3-4 teaspoons with some of juice squeezed from the tomato pulp you removed, then mix with the breadcrumbs. And for a bit of heat and a new flavor, try adding some Shabazi N38.
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