roasted stuffed tomatoes
prep time
cook time
total time
recipe type: savoury, quick meals
serves: 2
  • 4 ripe round tomatoes
  • 125g bread picada
  • 4 teaspoons olive oil
  • 4 leaves basil
  • 1 pinch salt
  1. Slice the top 1 cm off the top of each tomato. Remove the core from the slice.
  2. Using a teaspoon, scoop the inside pulp and seeds from each tomato and reserve.
  3. Season the inside of the tomatoes with salt and drop a basil leaf into the bottom.
  4. Fill the tomato with the bread picada and pour the reserved tomato liquid into the tomatoes avoiding as many seeds getting in as you can. It doesn't matter if some get by you. But seeds tend to make the mix more bitter.
  5. Put the tops back on the tomatoes and drizzle a teasoon of oil over each tomato.
  6. Cook in a 220°C / 425°F oven until the tomatoes begin to collapse, about 30 minutes.
The recipe for bread picada, a delicious combination of fried bread, garlic and chickpeas, can be found as part of the spanish chickpeas and spinach recipe
Recipe by quinces and kale at