Stuffed Tomatoes

  • 4 large ripe tomatoes
  • 1 garlic clove, minced
  • 1/2 small bell pepper, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • oregano
  • 2 Tbsp King’s Basil Olive Oil


Scoop pulp out of tomatoes and cut into small pieces. Combine the pulp with all of the ingredients except for the oregano and 1 Tbsp of Basil Oil. Put 1/4 Tbsp of Basil oil into each tomato, then spoon mixture into each shell. Sprinkle filled tomatoes with oregano. Preheat oven to 350 degrees and bake approximately 25 minutes. Serve hot or cold.