Baked Stuffed Tomatoes Recipe

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Baked Stuffed Tomatoes

Denise Rohed-Trout


A delicious side dish and a great way to use any excess tomatoes when your garden supplies you with an abuntance!

Excellent with simple grilled chicken or fish dishes.

pinch tips: How to Shuck, Cook, and Cut Corn



One or as Many as you Like!


15 Min


20 Min




medium ripe tomato
2" slice of bakery style french or italian bread
1+ oz
parmesan cheese, shredded
1+ Tbsp
extra virgin olive oil
1+ sprig(s)
flat leaf italian parsley, chopped fine
1+ large
basil leaf, chopped fine
salt&pepper to taste

Directions Step-By-Step

Wash and core the tomatoes, reserving their juices but not their seeds. A spoon works well for getting the tomato hollowed out evenly - or a small melon baller can be used. (Note: If you would like to use small tomatoes, as for an appetizer plate, just adjust ingredient quantities).
Remove the crust from the bread and discard - or feed to the chickens or birds!...roughly tear the bread into fairly small pieces.
Place the reserved juice in a bowl, add the bread, Parmesan Cheese, parsley, basil and salt and pepper and enough olive oil to make a moist, but NOT SOGGY filling.
Fill each tomato , mounding it nicely above the edge of the tomato. Sprinkle with a bit more Parmesan and place in a glass baking dish then into a moderate 350 degree oven. Bake for 20 minutes or until filling is hot and nicely browned and tomato is easily pierced with a fork.
These are good either hot or at room temperature. If you have leftovers don't try to freeze them, just bring them back to room temperature and eat within one day. (Note: I seldom have any leftovers! But when I do, I just chop them up and add them to ground beef for great!)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tag: Quick & Easy