- 8 tomatoes*
- 1/2 teaspoon salt, divided
- 1 (1/2-ounce) slice sourdough bread
- 6 tablespoons chopped fresh parsley
- 1/4 cup vegan Parmesan sprinkles (such as Galaxy Foods)
- 2 minced garlic cloves
- 2 teaspoons olive oil
- Cooking spray
- 1/4 teaspoon black pepper
- Thyme leaves (optional for garnish)
Note: This step isn't hard, just a little delicate. I recommend cutting in a circle around the inside of the tomato with a serrated knife, then using a spoon to scoop everything out.
2. Sprinkle the cut sides of the tomatoes with 1/4 teaspoon salt and place, cut sides down, on several layers of paper towels; drain for 15 minutes.
3. Meanwhile, place the bread in a food processor and pulse about 10 to 20 times; coarse crumbs should measure about 1/2 cup. Combine the breadcrumbs in a bowl with the parsley, Parmesan sprinkles, and garlic.
4. Heat the olive oil in a large oven-proof skillet over medium-high heat. Place the tomatoes cut sides down, in the pan and saute for 5 minutes.
5. Remove the pan from heat and turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture into each tomato, and spray the breadcrumb mixture with cooking spray. Sprinkle evenly with the remaining 1/4 teaspoon salt and the black pepper.
6. Wrap the handle of the pan in aluminum foil and bake at 400 degrees for 30 minutes - the breadcrumb mixture should be browned. Sprinkle with thyme leaves for a pretty garnish.
I rounded out my homey French-themed meal with chickpea soup, and little noshes of artichokes, roasted bell pepper, and extra sourdough bread.
Serve with a good French red wine of course. I'm still searching for a vegan Chateauneuf du Pape, but you can find similar varietals (Cotes du Rhone and Crozes Hermitages) that are certified vegan at the Organic Wine Company.
*Make sure you buy tomatoes large enough to stuff - about 8 ounces each.
8 servings (1 stuffed tomato), Calories 73
The Parmesan is fantastic, the best use for vegan Parmesan sprinkles I've found yet, and the first thing that hits you when you take a bite. The tomatoes are so soft and sweet from roasting that they are melt-in-your mouth. To really make this a "5," I would bulk up the filling with a little more sourdough, and add thyme right into the mix instead of saving it for a garnish. Also fantastic if you spread the whole mixture on top of additional slices of good sourdough, for something a bit like pan catalan.