Baked Stuffed Tomatoes

Prep Time
Cook Time
Ready In

"These can be served on their own or as a side, but do need to be served hot. I think chopped basil would work well added to the breadcrumb mix also."

Original is 6 -12 servings


  • Serving Size: 1 (289.9 g)
  • Calories 168
  • Total Fat - 13.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 25.4 mg
  • Sodium - 75682.6 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.4 g
  • Protein - 1.9 g
  • Calcium - 74.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash the tomatoes and cut the top off each one using a very sharp knife, keeping the tops for later then gently and carefully scoop out the pulp using a teaspoon and put pulp in a bowl for later use.

Step 2

Sprinkle the hallowed out tomatoes with a little salt to draw out the excess water; leave for a few minutes, then drain well and put them onto an oiled baking tray.

Step 3

Over a medium heat melt the butter in a small pan; crush the garlic and add the clove to the pan.

Step 4

Wash the anchovies well, drain and remove the bone from each, then chop the flesh.

Step 5

Remove garlic from pan and put in the anchovies, when the anchovies begin to

Step 6

Disintegrate, add the breadcrumbs and the pepper and stir continuously and cooking the breadcrumbs until light brown.

Step 7

Add the finely chopped olives to the pan along with the parsley and reserved tomato pulp; stir the mixture well and stuff the tomatoes with the mix.

Step 8

Cover the tomatoes with the lids and bake in a hot oven for about 15 minutes.

Step 9

Serve hot.


No special items needed.

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