Looking for an appetizer that’s both elegant and incredibly simple? These Classic Baked Stuffed Tomatoes are your answer! Bursting with the fresh, vibrant flavors of a sun-drenched Italian garden—think juicy tomatoes, fragrant basil, zesty garlic, and savory Parmesan—they are the perfect light bite. They’re fantastic as a starter before a hearty pasta main or as a sophisticated side dish. Each bite is a perfect harmony of tender, roasted tomato and a delightfully crisp, herby crumb topping. Let’s get cooking!
Ingredients
• (Serves 6)
• 6 medium firm tomatoes, about 2 lbs / 900g
• 2 tablespoons olive oil, 30 ml
• 3 tablespoons minced fresh parsley
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1 to 2 cloves garlic, minced
• 1/2 to 3/4 teaspoon salt, to taste
• Freshly ground black pepper, to taste
• 1/3 cup grated Parmesan cheese, 30g
• 2/3 cup dry bread crumbs, 75g
Instructions
1. Preheat your oven to 350°F / 175°C. Slice the tomatoes in half crosswise. Using a spoon, gently scoop out the pulp and seeds, leaving a sturdy shell about 1/4-inch thick.
2. Coarsely chop the tomato pulp and transfer it, along with any juices, to a medium bowl.
3. Add the olive oil, minced parsley, dried basil, dried oregano, minced garlic, salt, pepper, Parmesan cheese, and dry bread crumbs to the bowl with the pulp. Stir until everything is thoroughly combined into a rustic filling.
4. Lightly sprinkle the inside of each tomato shell with a pinch of salt. Spoon the breadcrumb filling evenly into the 12 tomato halves, mounding it slightly on top.
5. Arrange the stuffed tomatoes in a baking dish. Bake for 20 to 25 minutes, or until the tomatoes are tender and the topping is golden brown and bubbly. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 165 kcal
• Protein: 5g
• Carbohydrates: 18g
• Fat: 8g
• Fiber: 3g
Pro Tips
• Use firm, ripe Roma or on-the-vine tomatoes. They hold their shape well during baking and have a lower water content.
• To prevent a watery base, turn the hollowed-out tomato shells upside down on a paper towel for 10 minutes to drain excess liquid before filling.
• For an extra-crispy topping, swap the dry bread crumbs for Panko and broil for the last 1-2 minutes of cooking, watching carefully to prevent burning.
FAQ
Q: Can I make these baked stuffed tomatoes vegan
A: Absolutely! To make this recipe vegan, simply substitute the Parmesan cheese with 1/4 cup of nutritional yeast for a cheesy, savory flavor, or use your favorite store-bought vegan Parmesan alternative.
Q: How can I make these stuffed tomatoes a more filling main course
A: To turn this appetizer into a satisfying vegetarian main, boost the protein by mixing 1/2 cup of cooked quinoa, lentils, or mashed chickpeas into the breadcrumb filling before stuffing the tomatoes.
Q: Is there a gluten-free option for this recipe
A: Yes, making these gluten-free is easy. Replace the dry bread crumbs with an equal amount of certified gluten-free bread crumbs or Panko. For a grain-free alternative, you could also use crushed almonds or sunflower seeds for a crunchy topping.
Q: How should I store leftover stuffed tomatoes
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or air fryer at 350°F (175°C) for 10-15 minutes until warmed through and the topping is crisp again.
