Stuffed Tomatoes

This may seem interesting, but I don’t like peppers all that much. My Grandma Bev gave us a bunch of tomatoes out of her garden which is the best kind and since I love tomatoes I thought we’d give it a go.
This recipe is really good and kind of tastes like pizza and I don’t know anyone who doesn’t like pizza, let’s be real! Give it a try!



For Chicken Marinade
1 lb. diced chicken
2 cloves of garlic
1 tablespoon Kosher salt
1/2 cup of olive oil
10 vine-ripened tomatoes
1 cup bread crumbs
3 cloves garlic, minced
1/2 cup finely chopped fresh basil leaves
Freshly ground black pepper
1 cup grated Parmesan
1/2 cup olive oil


Preheat oven to 400 degrees F.
I bought some already diced chicken and marinated it with 2 diced garlic cloves, 1tablespoon of Kosher salt, 1/2 cup of olive oil, and parsley. I let it marinate for about 8 hours while I was at school.
Then I cook on medium until the chicken was thoroughly cooked. 
Cut off the tops of the tomatoes (as you would when carving a pumpkin) and scoop out pulp and seeds.
Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan, oil, and cooked chicken.
Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.



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