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Veggie-Stuffed Tomatoes

 Veggie-Stuffed Tomatoes
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
2 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Veggie-Stuffed Tomatoes (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.