Stuffed Tomatoes with Serrano & Manchego

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Stuffed Tomatoes with Serrano & Manchego

Recipe by Rachael Ray

Serves 3 as an entrée or 6 as a tapa


  • 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 cloves garlic, chopped
  • 1 tbsp. fresh thyme, finely chopped
  • 4 oz. Manchego cheese, grated (about 1 cup)
  • A small handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped


Position a rack in the center, or 1 rung above the center, of the oven and preheat to 450°.

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.

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

In a medium skillet, heat the oil, three turns of the pan, 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.

Watch & Learn scooping out tomatoes

Use a spoon to scoop out the center of the tomato, leaving a 1/4-inch border. Line with the ham and stuff with the breadcrumbs.