Stuffed Tomatoes

Prep: 20

Cook: 25

Total Time: 45

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 123kcal

Author: Jessica Gavin

Making stuffed tomatoes is a delicious and healthy way to enjoy fresh, juicy tomatoes. The combination of savory fillings, like cheese, and herbs, paired with the sweet and tangy flavor of the tomatoes, creates a mouthwatering dish that's perfect for a summer meal or a satisfying snack.

Ingredients

▢ 4 vine-ripened tomatoes, about 2 ½" in diameter
▢ ½ cup (74 g) Italian-style bread crumbs
▢ ½ cup (64 g) grated parmesan cheese
▢ 1 tablespoon (3 g) chopped parsley
▢ 1 tablespoon (1 g) chopped basil
▢ 1 tablespoon (6 g) minced garlic
▢ ¼ teaspoon (2 g) kosher salt, plus more for seasoning
▢ ¼ teaspoon black pepper
▢ 2 tablespoons (30 ml) olive oil, plus more for drizzling

Instructions

Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (200ºC). Lightly grease an 8x8-inch baking dish with olive oil. Alternatively, use a foil-lined baking sheet.
Prepare the Tomatoes – Rinse the tomatoes under cool running water. Dry with a clean towel. Trim off about 1/4 inch from the top of the tomato. Use a spoon to scoop out the pulpy seeds, then pour out the juices.
Season the Tomatoes – Season the cavity with salt. Invert the tomatoes and place them on a paper towel-lined plate to drain the juices.
Make the Stuffing – In a medium bowl, combine the bread crumbs, parmesan cheese, garlic, parsley, basil, salt, and pepper. Add 2 tablespoons of olive oil, mixing until the bread crumbs are evenly coated.
Stuff Each Tomato – Stuff each hollowed tomato with about 1/4 cup of the filling, lightly packing it into a small mound. Do not overfill.
Bake – Transfer to the greased baking sheet. Drizzle about 1/2 teaspoon of olive oil over the filling of each tomato. Bake until soft, the skin just begins to wrinkle, and the tops are golden brown and crispy, about 20 to 25 minutes.
Serve – Transfer to a platter and serve immediately while still hot. If desired, garnish with chopped parsley.

Notes

Using Large Tomatoes: If larger than 3 inches in diameter, use two tomatoes. Cut the tomatoes in half, then scoop out the pulpy seeds. Add enough stuffing to fill the cavity.
Using Plain Bread Crumbs: Combine ½ cup plain bread crumbs, ½ teaspoon Italian seasoning, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder.
Make Ahead: The hollowed tomatoes and stuffing can be refrigerated for up to 2 days before baking. Wait to stuff to prevent a soggy filling.
Storing: Refrigerate in an airtight container for up to 3 days.
Reheating: Microwave on high setting in 15-second intervals until hot. Alternatively, place on a lightly greased foil-lined sheet pan and warm at 325ºF (165ºC) until hot, about 10 to 15 minutes.

Nutrition

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Recipe Video