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Stuffed Tomatoes

Cheryl Malik
Cheryl Malik Posted: 08/11/23 Updated: 09/18/23
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GF Gluten Free LC Low Carb VG Vegetarian

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Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes
Pin graphic for stuffed tomatoes

These stuffed tomatoes are filled with a delicious mixture of mozzarella and Parmesan cheeses, fresh basil, garlic, olive oil, and breadcrumbs. Perfectly complementing the flavors of the fresh tomatoes, this is one of our favorite summer side dishes or even main courses. The Italian flavors are so vibrant, fresh, and delicious!

Close up photo of a stuffed tomato on a plate

🍅 What Makes This Recipe So Good

  • These cheesy stuffed tomatoes are full of bright, rich flavors and delicious, filling ingredients. There’s no meat in this recipe, so they’re perfect for vegetarians or just your next Meatless Monday.
  • Depending on the way you serve them, these can be an entrée, appetizer, or a side dish! You might pair 2 halves as an entrée with veggies like bacon wrapped asparagus or air fryer potatoes, or with pasta. Or, serve 1 half as a side with crispy sous vide chicken thighs or an incredible filet mignon.
  • They’re so quick and easy! Since there’s no meat or rice to cook first, these tomatoes come together in a snap! If you want to get ahead, you can even hollow out the tomatoes and set them upside-down to drain the night before. Just keep them in the refrigerator! I’d wait until just before baking to fill them, though.
  • Leftovers are easy with stuffed tomatoes! Refrigerate them in an airtight container up to 5 days. To reheat, microwave them in bursts until heated through, or pop them under the broiler for about 5 minutes.

🌱 Just Another Meatless Monday

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👩🏼‍🍳 Chef’s Tips

  • Looking for a stuffed tomato recipe that includes meat? Try the filling from our Instant Pot Stuffed Peppers, baked in tomatoes using the instructions below.
  • Don’t over-bake the stuffed tomatoes! If they’re in the oven too long, the walls will start to collapse. They should be done around the 15-minute mark, but keep an eye on them after 10 minutes and take them out when they’re cooked through and golden brown.
  • What’s the easiest way to hollow out the tomatoes? Use a melon baller, a grapefruit spoon, or just a combination of a sharp knife and large metal spoon. Whatever your utensil, be careful not to pierce the outer wall!
  • The kind of tomato you use for stuffed tomatoes will make a difference, so choose wisely! Since you’ll be slicing them in half and removing the insides, it’s important to choose firm tomatoes, so the walls will hold up. Large tomatoes are best, to hold all the filling. Make sure they’re all roughly the same size, so they cook evenly. Also, since they need to stand up in the baking dish, you’ll want tomatoes that are flat enough on the bottom.
4 stuffed tomatoes on a plate with parmesan cheese

🥘 Other Incredible “Stuffed” Recipes You’ll Enjoy

  • Crab Stuffed Mushrooms
  • Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch (Whole30, Paleo)
  • Whole30 Taco Stuffed Peppers (Paleo, Low Carb)
  • Salmon Wellington
  • Vegetarian Stuffed Mushrooms
  • Chicken Roulade with Goat Cheese, Spinach, and Prosciutto
  • Sausage Stuffed Mushrooms
  • Mexican Chicken Stuffed Sweet Potatoes (Whole30, Paleo, Instant Pot)

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Close up photo of a stuffed tomato on a plate

Stuffed Tomatoes

Prep:15 minutes minutes
Cook:15 minutes minutes
Rest:15 minutes minutes
Total:45 minutes minutes
Bold and fresh flavors make these stuffed tomatoes the best summer side dish or main entrée ever!
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8 stuffed tomato halves

Ingredients

  • 4 large tomatoes approximately 10 ounces each
  • ½ teaspoon salt plus more for inside of tomatoes
  • ½ cup breadcrumbs see Notes
  • 2 cloves garlic minced
  • ¼ cup finely chopped fresh basil leaves plus more for garnish
  • freshly ground black pepper to taste
  • ½ cup grated parmesan
  • 1 cup shredded mozzarella
  • ¼ cup olive oil plus 1-2 tablespoons more as needed

Equipment

  • Cutting board
  • Sharp knife
  • Paper towels
  • Baking sheet
  • Medium bowl
  • Large spoon or silicone spatula
  • Baking dish

Instructions 

  • Preheat oven to 400° Fahrenheit. Line baking sheet with paper towels.
  • Place tomatoes on cutting board and slice in half horizontally (like a hamburger bun). Scoop out pulp and seeds, then lightly salt insides and place cut-side-down on baking sheet. Let juices drain, approximately 15 minutes.
    Halved tomatoes on baking sheet
  • While tomatoes drain, mix together breadcrumbs, garlic, chopped basil, ½ teaspoon salt, black pepper, parmesan, mozzarella, and oil to create filling. Stir until thoroughly combined.
    Stuffed tomato filling in large glass bowl with wooden spoon
  • Turn tomatoes over, with open-side facing up. Portion equal amounts of filling into tomatoes. Fill each tomato to the brim, then press down on filling to gently compress. Pile remaining filling on top of each tomato and form into small mound.
  • Place filled tomatoes in baking dish. Transfer to oven and bake approximately 15 minutes, until tomatoes are cooked through. Tops of filling should be golden brown. Note: be careful not to over-bake.
    Stuffed tomatoes in baking dish
  • Remove tomatoes from oven. Garnish with small amount of extra fresh basil and serve.

Notes

  • Make it Gluten Free: Use gluten-free breadcrumbs.

Nutrition Information

Serving Size: 1 serving (2 stuffed tomato halves), Calories: 363kcal, Protein: 14g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 799mg, Potassium: 753mg, Total Carbs: 23g, Fiber: 4g, Sugar: 9g, Net Carbs: 19g, Vitamin A: 2738IU, Vitamin C: 40mg, Calcium: 311mg, Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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meet cheryl

 

Passionate foodie, certified health coach, serial entrepreneur, and mom of 3, I've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.

 

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