Stuffed Tomatoes
These Stuffed Tomatoes are filled with bread crumbs, Parmesan cheese, and fresh herbs, then covered with mozzarella and baked. Transform ordinary tomatoes into an extraordinary dinner dish! Enjoy these easy, flavorful baked stuffed tomatoes on your dinner table tonight!
If it has the word “stuffed” in the name, it has to be good, right? You can make just about anything better if you fill it with cheese and garlic!
This isn’t your ordinary stuffed vegetable recipe, though. These are the BEST stuffed tomatoes with bread crumbs I’ve ever tasted, folks. They might even be the best baked tomatoes I’ve ever made.
SAVE THIS EASY-BAKED STUFFED TOMATOES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
If you love meals that combine cheesy comfort food with fresh ingredients, this stuffed tomato recipe is for you. Ripe juicy tomatoes are baked with a parmesan-bread crumb filling and seasoned with Italian herbs. This is the perfect creative way to use up any extra tomatoes in your garden!
Ingredients for Stuffed Tomatoes
fresh tomatoes
Parmesan and mozzarella cheese
Italian seasoned bread crumbs (I like to use Panko breadcrumbs as well, but you could use any kind)
minced onion
garlic
basil
parsley
olive oil
salt and pepper
Check the recipe card below for exact amounts and directions!
What kind of tomatoes are the best tomatoes for stuffing?
You can use any variety of round plump tomatoes for stuffed tomatoes. I prefer to use Beefsteak tomatoes which you’ll most often see in your grocery store. They can vary in size, but these gorgeous tomatoes have a great flavor, especially if you pick them fresh from your own garden!
If you want to go with a smaller version, Campari tomatoes have a natural sweetness that comes out even more when baked.
You can also use heirloom tomatoes. They vary in color and size and will add some excitement to your side dish.
Regardless of what type of ripe tomatoes you use, look for ones that are plump, round, and bright in color. Make sure the tomatoes are large enough to hold up to all that good stuffing, too!
How to make Baked Stuffed Tomatoes
Place tomatoes on an oven rack in the upper third of the oven and preheat to 400ºF. Spray an 8 X 8-inch baking dish with nonstick cooking spray.
In a medium bowl, combine Parmesan cheese, bread crumbs, onion, garlic, 2 tablespoons olive oil, basil, parsley, oregano, salt, and pepper. Gently mix the ingredients until well combined.
With a small paring knife, cut the tomato top off, then hollow out the inside of the tomatoes by removing the pulp and seeds with a spoon. (I have a grapefruit spoon with a jagged edge that worked perfectly for this.) Dice the pulp and add it to the breadcrumb mixture.
Fill each tomato with the stuffing mixture and place them in the prepared casserole dish. Drizzle the top of each tomato with olive oil.
Sprinkle with mozzarella cheese. Place the pan in the oven and bake for 10-12 minutes.
Can you freeze stuffed tomatoes?
Yes, stuffed tomatoes are one of my favorite recipes to use for meal planning! You can freeze these either before or after they’re first baked. Place the stuffed tomatoes in an airtight freezer-safe container. Double-wrap them in plastic wrap to help preserve freshness!
Thaw them in the refrigerator before baking or bake them right from frozen. Just add a few minutes of extra baking time if you don’t let the tomatoes thaw first.
Note: Freezing will affect the texture of the tomatoes slightly. For the best flavor and texture, I prefer to bake and eat these on the same day.
Serving Suggestions for Baked Tomatoes
Stuffed Tomatoes is a simple recipe that makes a delicious side dish or appetizer.
Serve them as an accompaniment to Chicken Mozzarella Pasta or this summery Lemon Garlic Shrimp Pasta.
Make a loaf of Homemade Italian Bread to serve alongside your tomatoes for a hearty and satisfying meal!
Turn this dish into a vegetarian main course by doubling the recipe!
A great way to fill out this meatless meal is with sides like this Three Bean Salad or pasta.
Tips and tricks for tomatoes that have been stuffed
Love garlic? Feel free to add another clove or two. If my garlic cloves are small, I will often double the garlic in this recipe.
Freshly grated cheese is best here. It melts more smoothly than packaged shredded cheese! Plus, the taste is better.
Have trouble scraping all the pulp out of your tomatoes? Try using a grapefruit spoon with a jagged edge. It works like a charm!
Do not overbake. After 12 minutes the tomatoes will start to soften and may crack. When this happens, the cheesy breadcrumb filling starts to fall out. You want the tomatoes to be slightly soft, but still a bit firm.
More Easy Stuffed Recipes
Stuff all the things! Here are some of my favorite ways to serve stuffed items for your meals:
Cream Cheese Stuffed Mushrooms
Mushroom & Onion Stuffed Zucchini
For the Tomato Lover
If you can’t get enough fresh tomatoes, then try one of these delicious recipes that feature tomatoes as the star ingredient:
This Stuffed Tomatoes Recipe comes from my initial 365 Days of Baking project! During that year, I rated everything I made on a scale of 1-4 rolling pins. According to Mr. 365, these deserved a 4 rolling pin (the best) rating, hands down. He still raves about them whenever they show up at the dinner table!
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Stuffed Tomatoes
Ingredients
Instructions
Dice the pulp and add it to the bread crumb mixture.
Notes
Nutrition
This post was originally published 6/26//11 and was originally Day 146 of my original 365 Days of Baking. It was republished with updated pictures and format 9/13/21, and 6/3/2024.
The post Stuffed Tomatoes appeared first on 365 Days of Baking.