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!
What Makes These Stuffed Tomatoes 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.
Key Ingredients for Stuffed Tomatoes
Tomatoes – 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.
Breadcrumbs – You can use whatever type of breadcrumbs you prefer. To really play up the Italian flavors, use Italian breadcrumbs!
Cheese – One of the great things about this recipe for stuffed tomatoes is that you can make it completely different every time depending on the types of cheese you use! Our version uses mozzarella and parmesan for an Italian stuffed tomato, but you could also use cheddar, feta, Swiss, or gouda!
- 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!
Other Incredible “Stuffed” Recipes You’ll Enjoy
- Crab Stuffed Mushrooms
- Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch (Whole30, Paleo)
- Vegetarian Stuffed Mushrooms
- Sausage Stuffed Mushrooms
- Mexican Chicken Stuffed Sweet Potatoes (Whole30, Paleo, Instant Pot)
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- Cutting board
- Sharp knife
- Paper towels
- Baking sheet
- Medium bowl
- Large spoon or silicone spatula
- Baking dish
- 4 large tomatoes
- 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
- 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.
- 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.
- 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.
- Remove tomatoes from oven. Garnish with small amount of extra fresh basil and serve.
- Make it Gluten Free: use gluten free breadcrumbs.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.