Tomatoes filled with a mixture of garlic, parsley, oregano, and breadcrumbs, seared in a pan then baked au gratin for a tender interior and a golden crust. Ideal as a side for meat or fish.
Place the tomatoes on the work surface and into the Thermomix bowl.
Remove the tomato stems and cut them in half crosswise.
Scoop out the seeds with the back of a small spoon without damaging the flesh, then turn the tomatoes cut side down on a dish to drain.
Preheat the oven to 200°C (convection).
Place the peeled garlic cloves in the Thermomix bowl.
Add the fresh parsley sprigs to the Thermomix bowl.
Add the fresh oregano to the Thermomix bowl.
Close the bowl with the lid and measuring cup.
Blend for 5 seconds at speed 7 to chop the garlic and herbs.
5sScrape down the sides of the bowl with the spatula.
Add the breadcrumbs to the Thermomix bowl.
Add the salt (2 pinches) to the bowl.
Add the pepper (2 pinches) to the bowl.
Close the bowl with the lid and measuring cup.
Mix for 15 seconds at speed 4 to obtain a uniform stuffing.
15sTransfer the mixture to a container.
Lightly oil a nonstick skillet and sear the tomatoes: 10 min skin side down, then 5 min cut side down.
15 minPlace the tomatoes cut side up in a greased baking dish and spoon 1 tablespoon of the garlic/parsley/breadcrumb mixture onto each half.
Bake for 40 minutes at 200°C (convection) until the tops are golden.
40 minServe hot, warm, or cold.
88 kcal
2.9 g
16 g
1.3 g
6% RI
6% RI
1% RI
2% RI
0% RI
11% RI
9% RI
16% RI
8% RI
10% RI
5% RI
2% RI
37% RI
0% RI
6% RI
7% RI
0% RI
7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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