Friday, July 22, 2011

Baked Tomatoes w/ Crispy Filling

These tomatoes are baked in the oven and served as a nice side dish to your lunch or dinner. Crispy filling!!! Don't worry if you would make way too many they are superb sliced on to a sandwich the day after.

You will need:
4 Large Tomatoes
1 cup Bread Crumbs (I recomend using Pankos)
2 tbs Fresh Mix Herbs (for eg. Parsley, Thyme and Rosemary)
Olive Oil
2-4 tbs Vegan Cheese (optional)
½-1 clove Garlic (optional)

  • Cut a hole in the top of your tomatoes and take out the core.
  • Mix the bread crumbs with a pinch of salt and pepper. Also adding the fresh herbs and also garlic and cheese if those ingredients are used.
  • Now add olive oil to the bread crumb mix, just until it all combines.
  • Fill your cored tomatoes and bake them in the oven for 20-30 minutes at 200C / 390F.
In this photo the tomatoes are served with New Potatoes, Mushroom Cream Sauce, No-Meat Pattie and a Side Salad w Roman Baby Tomatoes and Spinach.


  1. This is awesome, I always stuff bell peppers but it hasn't occurred to me to stuff tomatoes, especially now when they're all abundant. Good call, Vegan Swedes! :)

  2. Nice! I love tomatoes with breadcrumbs, do you also mix the tomato core with the breadcrumbs?


  3. Alessandra, yes it is so tasy and nice to bake the tomatoes with breadcrumbs :) No I acyually didn't mix the core in, maybe I will try that next time. I like the olive oil in the breadcrumbs, but def have to give the core idea a try.
    Thanks for reading :)

    //Emma @The Vegan Swedes