Stuffed Baked Tomatoes Recipe
Stuffed Baked Tomatoes Recipe photo by Taste of Home

Stuffed Baked Tomatoes Recipe

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I make this dish often - my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 6 medium tomatoes
  • 1 cup garlic/cheese croutons, crushed
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated American or cheddar cheese
  • 4 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Chopped fresh parsley for garnish

Nutritional Facts

1 each: 146 calories, 11g fat (6g saturated fat), 24mg cholesterol, 434mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 3g protein


  1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.
  2. Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake at 350° for 30 minutes or cook on grill until done. Yield: 6 servings.
Originally published as Baked Stuffed Tomatoes in Country Extra July 1990, p49

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Reviewed Nov. 17, 2015

"This recipe was delicious. ..I used Italian breadcrumbs and panko breadcrumbs...I used mozerella and a mexican blend shredded chesse..drizzled olive oil before baking...and didnt use foil it browned the toping and tomatoes nicely thanks for sharing"

Reviewed Aug. 26, 2015

"I used Italian flavored bread crumbs. Easy recipe. Good tasting."

Reviewed Jun. 29, 2015

"Simple recipe, but it takes a lot longer than 30 minutes at 350 F to cook a stuffed tomato (mine took 50 minutes). I substituted seasoned bread crumbs (didn't have croutons), added ricotta cheese and 8 oz. crab meat with celery, onion and garlic to the mix, and then topped with mex-cheese blend. Sprinkled a little Old Bay seasoning on top of the cheese before baking. Turned out fantastic!"

Reviewed Nov. 12, 2013

"Simple and so tasty! My family loves this recipe. It's great for a side dish or even as an appetizer."

Reviewed Aug. 30, 2012

"I want to be able to print the recipe so that I can try it---PLEASE"

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