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Breadcrumb stuffed tomatoes

Servings 6
Author Giulia


  • 6 San Marzano tomatoes
  • 5 or 6 slices of stale bread
  • 1 bunch of fresh parsley
  • 1 bunch of fresh basil
  • 1 sprig of fresh oregano or a tablespoon of dried oregano
  • 1 sprig of fresh mint
  • extra virgin olive oil
  • salt
  • pepper


  • Preheat oven to 180°C.
  • Cut the tomatoes in a half lengthwise and scrape all the seeds in a bowl.
  • Add to the tomato seeds in the bowl the finely crumbled or blended stale bread and the chopped herbs. Season with salt and pepper and drizzle with extra virgin olive oil, then stuff the tomatoes with the seasoned bread.
  • Arrange the tomatoes in a baking pan and drizzle again with extra virgin olive oil.
  • Bake the tomatoes for about 30 minutes and finish with 5 minutes of grill. Serve them hot.
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