Herby Stuffed Tomatoes
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Little bites of tomatoey goodness with a toasty, herby filling.

Course: Canape, Tapas
Cuisine: Modern Fusion
Servings: 14 tomatoes
Author: Louise-Claire Cayzer
  • 16 4-5 cm diameter tomatoes Try to find tomatoes that are 'bite size'
  • 1 clove garlic minced finely
  • 80 g panko breadcrumbs
  • 2 tsp nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 Tbs olive oil 1/2 to grease the oven tray, half for the filing.
  • Salt & Pepper to taste
  1. Pre-heat the oven to 180c / Gas Mark 6 & grease a baking tray with half the olive oil. 

  2. With a sharp knife, cut out the stem of the tomato in a little hat shape. Keep the hat!

  3. With a small teaspoon, scoop out the hard core of the tomatoes and the seeds & juice. Discard the hard core, but keep the seeds and juice in a bowl.

  4. In the bowl with the seeds & juice of the tomatoes, mix in the herbs, breadcrumbs & nutritional yeast. 

  5. Add half the olive oil into the filling and gently stir in until the mix comes together. 

  6. Grease a Gently spoon the filling into the tomatoes and lay them with their little 'hats' out  on the baking tray. 

  7. Bake in the oven for around 10 mins, until the tomatoes are soft and the filling is crunchy & golden on top.