This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

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 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.

👩🏼‍🍳 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

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.