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Veggie-Stuffed Tomatoes Recipe

Veggie-Stuffed Tomatoes Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Veggie-Stuffed Tomatoes

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Reviewed Oct. 23, 2012

"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"

Reviewed Jan. 12, 2012

"A great summer time recipe for when your garden explodes."

Reviewed Aug. 14, 2011

"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 Aug. 12, 2011

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

Reviewed Aug. 11, 2011

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

Reviewed Aug. 10, 2011

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

Reviewed Aug. 3, 2011

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

Reviewed Oct. 30, 2009

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

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Wine Pairings

Full-Bodied White Wine

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