Veggie-Stuffed Tomatoes Recipe

Veggie-Stuffed Tomatoes Recipe Veggie-Stuffed Tomatoes Recipe photo by Taste of Home Rating 5

This tomato recipe is my wife's favorite; she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, or filling enough for a whole meal. —Scott Szekretar, Islip, New York

This recipe is:

Diabetic Friendly

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Veggie-Stuffed Tomatoes Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 2 Servings
20 20 40

Ingredients

  • 2 medium tomatoes
  • 1/2 small carrot
  • 1/2 celery rib, sliced
  • 1/2 small onion, peeled
  • 1 small garlic clove, peeled
  • 1/4 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 1 tablespoon white wine or vegetable broth
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 3 to 4 fresh basil leaves, thinly sliced

Directions

  • Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
  • Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil.
  • Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 stuffed tomato equals 182 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 234 mg sodium, 23 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.

Originally published as Veggie-Stuffed Tomatoes in Cooking for 2 Summer 2008, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Veggie-Stuffed Tomatoes

Veggie-Stuffed Tomatoes Recipe

Veggie-Stuffed Tomatoes

Tell us what you think of this recipe.
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(1-8) of 8 reviews

Reviewed on Oct. 23, 2012 by joshthehoosier

Good base for a stuffing, I added quite a few things like sunflower seeds, raisins, scallions, etc, you can check out my exact recipe at imreallywritingafoodblog.wordpress.com

Reviewed on Jan. 12, 2012 by garendt

A great summer time recipe for when your garden explodes.

Reviewed on Aug. 14, 2011 by Johnnyaa

Very good, I added a bit of worcestershire sauce instead of broth or wine to give it a bit of a zing. My girlfriend loved it.

Reviewed on Aug. 12, 2011 by Bushlady2

Good recipe! Healthy and light on calories. Would probably taste good stuffed into a portobello mushroom.

Reviewed on Aug. 11, 2011 by Luzmir

I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!

Reviewed on Aug. 10, 2011 by 1234stolz

Family and friends loved it. The only thing I did different was added more cheese, we are cheese addicts.

Reviewed on Aug. 03, 2011 by tinkerbell9902

Good taste, but texture was to mushy. Maybe I processed my carrots, onions, garlic, etc. too much.

Reviewed on Oct. 30, 2009 by brfarm

I substituted mozzarella cheese for the Parmesan and sprinkled a bit more on top before popping into the oven. Excellent!

 
 

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