Description
Cheesy Baked Stuffed Tomatoes combine fresh, juicy tomatoes with a rich, melty cheese filling and a crispy breadcrumb topping. This comforting yet elegant dish is perfect as a side or main course for any meal, featuring vibrant colors, warm textures, and savory flavors that delight every bite.
Ingredients
Scale
Tomatoes and Toppings
- 4 large ripe tomatoes
- 1/2 cup bread crumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Cheese Filling
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1/4 cup fresh basil, chopped
- Reserved tomato pulp from hollowing tomatoes
Instructions
- Prepare the Tomatoes: Slice the tops off the tomatoes and carefully scoop out the pulp with a spoon, reserving the pulp for the filling. Gently pat the insides dry to prevent a watery filling.
- Make the Cheese Filling: In a bowl, combine shredded mozzarella, grated Parmesan, minced garlic, chopped fresh basil, and a handful of the reserved tomato pulp. Season with salt and pepper, then mix thoroughly until well blended.
- Stuff the Tomatoes: Fill each hollowed tomato with the cheese mixture, pressing lightly to ensure a full and hearty stuffing that stays intact during baking.
- Add the Topping and Bake: Sprinkle bread crumbs evenly over each stuffed tomato and drizzle with olive oil to create a golden, crispy crust. Place the tomatoes on a baking dish and roast in a preheated oven at 375°F (190°C) for 25-30 minutes, or until tomatoes are tender and the cheese is bubbly and browned.
- Serve Warm: Allow the stuffed tomatoes to cool slightly before serving, so the filling sets and flavors deepen for the best taste and texture.
Notes
- Choose firm, medium-large tomatoes to hold shape better and provide ample stuffing space.
- Don’t overstuff the tomatoes; leave some room for even cooking and to prevent overflow.
- Use fresh herbs like basil or parsley for enhanced freshness and aroma.
- For an extra crispy topping, broil the stuffed tomatoes for the last 2 minutes, watching closely to avoid burning.
- Pat the tomato insides dry after scooping out pulp to prevent watery filling.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Cheesy stuffed tomatoes, baked tomatoes, mozzarella stuffed tomatoes, vegetarian appetizer, baked stuffed vegetables, gluten-free appetizer
