Veggie-Stuffed Tomatoes
This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York
Ingredients
- 2 medium tomatoes
- 1/2 small carrot
- 1/2 celery rib, sliced
- 1/2 small onion, peeled
- 1 small garlic clove, peeled
- 1/4 teaspoon dried oregano
- 2 teaspoons olive oil
- 1 tablespoon white wine or vegetable broth
- 1/3 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 3 to 4 fresh basil leaves, thinly sliced
Reviews
Good base for a stuffing, I added quite a few things like sunflower seeds, raisins, scallions, etc, you can check out my exact recipe at imreallywritingafoodblog.wordpress.com
A great summer time recipe for when your garden explodes.
Very good, I added a bit of worcestershire sauce instead of broth or wine to give it a bit of a zing. My girlfriend loved it.
Good recipe! Healthy and light on calories. Would probably taste good stuffed into a portobello mushroom.
I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!
Family and friends loved it. The only thing I did different was added more cheese, we are cheese addicts.
No comment left
No comment left
Good taste, but texture was to mushy. Maybe I processed my carrots, onions, garlic, etc. too much.
I substituted mozzarella cheese for the Parmesan and sprinkled a bit more on top before popping into the oven. Excellent!