Vegan Herb-Stuffed Tomatoes

Vegan Herb-Stuffed Tomatoes

This week for Green Monday, we’re looking at Herb-Stuffed Tomatoes. Stuffed tomatoes is a favourite of the I Love Foodies team. You’ll find another non-vegan recipe here. But let’s get back to the vegan ones. Like last week’s Butternut Soup, these Herb-Stuffed Tomatoes are excellent winter warmers and can be enjoyed as starters or mains. 


  • 4 medium tomatoes (ripe but firm)
  • ½ teaspoon salt, or to taste
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 wrinkly black olives, pitted and roughly chopped
  • 2 tablespoons olive oil
  • ¼ cup breadcrumbs
  • 2 tablespoons chopped oregano
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped mint
  • ½ tablespoons chopped capers
  • ¼ teaspoon black pepper, or to taste


  1. Preheat the oven to 163° C.
  2. Trim about 1cm off the top of each tomato and discard. Use a little spoon or a melon baller to remove the seeds and most of the flesh, leaving a clean shell.
  3. Lightly salt the inside of the tomatoes and place upside down in a colander to drain off some moisture.
  4. Meanwhile, put the onion, garlic, olives, and 1 tablespoon of the oil in a medium pan and cook on low heat for 5 to 6 minutes to soften the onion completely.
  5. Remove from the heat and stir in the breadcrumbs, herbs, capers, and some pepper. Taste and add salt, if you like.
  6. Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go to get a nice dome of stuffing on top.
  7. Place the tomatoes in a greased ovenproof dish and drizzle lightly with the remaining oil. Bake for 35 to 45 minutes, or until the tomatoes soften. Serve hot or warm.

Recipe adapted from Plenty by Yotam Ottolenghi. Photograph Meredith Lee/The HSUS. Courtesy of HSI / Africa.

Check back next week for another yummy vegan recipe!