Lentil and Herb-Stuffed Tomatoes with Oregano

Ingredients

• 4 large ripe tomatoes
• 1 cup cooked brown lentils
• 2 tablespoons olive oil, plus more for drizzling
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh oregano leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 pinch red pepper flakes

Method

1. 1

   Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

2. 2

   Slice the tops off the tomatoes and scoop out the pulp and seeds with a spoon, leaving a sturdy shell about 1/4 inch thick. Reserve the pulp and chop it finely.

3. 3

   Sprinkle the insides of the tomato shells lightly with salt and set them cut-side down on paper towels to drain for 10 minutes.

   10:00 · Drain tomatoes
4. 4

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion
5. 5

   Add the garlic and chopped tomato pulp to the skillet and cook, stirring, until the mixture thickens slightly, about 5 minutes.

   5:00 · Cook pulp mixture
6. 6

   Remove the skillet from the heat and stir in the cooked lentils, breadcrumbs, Parmesan, fresh oregano, parsley, dried oregano, salt, pepper, and red pepper flakes until well combined.

7. 7

   Spoon the lentil mixture into the tomato shells, mounding slightly on top, and arrange them in the prepared baking dish.

8. 8

   Drizzle the stuffed tomatoes with a little olive oil and bake until the tomatoes are tender and the tops are golden, 30 to 35 minutes.

   30:00 · Bake stuffed tomatoes
9. 9

   Let the tomatoes rest for 10 minutes before serving warm or at room temperature.

   10:00 · Rest before serving