Stuffed Tomatoes with Serrano and Manchego

(from castro15’s recipe box)

Categories: Sides


  • 6 tomatoes on the vine
  • Salt and pepper
  • 6 slices Serrano ham
  • 2 slices stale white peasant-style bread
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tbsp fresh thyme, finely chopped
  • 4 oz. Manchego cheese, grated
  • A small handful flat-leaf parsley, finely chopped


  1. Position a rack in the center of the oven and preheat to 450.

  2. Slice off the tops of the tomatoes and, using a spoon, gently scoop out the center of each tomato; discard the tomato pulp. Season the tomatoes with salt and pepper. Line each tomato with a slice of ham, allowing it to hang over the sides.

  3. In a food processor, pulse or grind the bread into large homemade breadcrumbs.

  4. In a medium skillet, heat the oil over medium to medium-high. Add the onion, garlic, and thyme; season. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the breadcrumbs. Transfer the mixture to a small bowl and mix in the cheese and parsley. Stuff the tomatoes with the breadcrumb mixture. Bake until light golden on top, about 15 minutes.

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