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Summer Fresh Stuffed Tomatoes

This is a perfect recipe for your vegetarian or vegan friends.

Nutritional Information

  • Calories 2g
  • Fat 13g
  • Carbohydrates 0g
  • Fiber 10g
  • Sugar 15g
  • Protein 145

Recipe Allergies

Cooking Instructions

  • 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.⁣
  • 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.⁣


  • 3 large firm-ripe tomatoes ⁣
  • 2 tbsp. dry vermouth or sherry⁣
  • Kosher salt, to taste
  • 3 cups 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⁣