Stuffed Tomatoes

Recipe by Janelle Maiocco from Talk of Tomatoes

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  • 3 Tsp toasted pine nuts
  • Chiffonade of basil
  • 1/2 – 1/3 cup fresh bread crumbs
  • Optional: 1 Tsp pesto
  • 2-3 Tsp freshly grated Parmesan or Pecorino
  • Seasoning: S&P (fresh basil, oregano, Italian Seasonings, etc.)
  • California Olive Ranch extra virgin olive oil


  1. Combine ingredients except California Olive Ranch extra virgin olive oil. Cut tops off tomatoes, remove inner seeds and give a good shake over sink. Set upright, cutting 1/4 inch of bottom of tomatoes so they stand properly, if necessary. Fill with mixture, drizzle with 1-2 tsp California Olive Ranch extra virgin olive oil per tomato. Heat in 375 oven for 10 minutes and serve.


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