Herby Stuffed Tomatoes

These herby stuffed tomatoes are great as a starter or as an accompaniment for your main meal! The perfect summer dish which is simple to make, extremely healthy and packed full of flavour.



  • 4 large tomatoes
  • 40 grams of GF breadcrumbs (or blend 2 slices of GF bread and make your own)
  • 1 white onion, finely diced
  • 1 garlic clove, crushed
  • 15 black pitted olives, diced
  • 2 tablespoons capers
  • 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons of fresh oregano, finely chopped
  • 1 tablespoon mint, finely chopped
  • ½ tablespoon of fresh thyme, finely chopped
  • 1 tablespoon of balsamic Vinegar
  • Extra Virgin Olive Oil
  • Salt and Pepper


  • Pre-heat the oven to 160 degrees.
  • Slice the top of the tomato and carefully remove all the juice from the inside of them, you can discard the juices and seeds.
  • Salt the inside of the tomatoes and turn up-side down on a plate to help drain off any moisture.
  • To make the herb mixture. Place some olive oil in a saucepan and sauté the onions for a few minutes, next add the garlic and diced olives. Cook for a further few minutes.
  • Next turn off the heat and stir in the herbs, capers, breadcrumbs and balsamic vinegar – allow to cool.
  • Prepare the tomatoes by using some kitchen roll to pat out any remaining moisture.
  • Line your baking tray and place the tomatoes on the tray.
  • Stuff each tomato with equal parts of the herb mixture.
  • Drizzle the tops with olive oil and cook for 40 minutes or until topping is brown and crisp!

NOTE: You can use a combination of any herbs for this, I have made it with chives, basil and parsley before too which was delicious!


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