Mediterranean Stuffed Tomatoes

stuffed-tomatoes RecipePhoto: Leigh Beisch


  • 2 large tomatoes
  • 1/2 cup packaged garlic croutons
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons reduced-fat vinaigrette or Italian salad dressing
  • 2 tablespoons chopped fresh thyme or basil


1. Preheat broiler.

2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes.

3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until hot and cheese melts (about 5 minutes). Serve immediately.


    Prep: 20 minutes; Cook: 5 minutes. To keep the filling from getting mushy, cook the tomatoes right after you've stuffed them.

  • Yield: 4 servings (serving size: 1/2 tomato with stuffing)

Nutritional Information

Calories per serving:103
Fat per serving:7g
Saturated fat per serving:2g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:0.5g
Protein per serving:3g
Carbohydrates per serving:8g
Fiber per serving:1g
Cholesterol per serving:6mg
Iron per serving:1mg
Sodium per serving:303mg
Calcium per serving:39mg