Stuffed Tomatoes

If you’re looking for an easy and delicious way to use up your garden harvest, this recipe for stuffed tomatoes is it! You’ll love how the rich, buttery stuffing pairs beautifully with the natural sweetness of the tomatoes. Plus, it’s quick to put together, making it ideal for a busy weeknight or for when you find out last-minute guests are coming for dinner.

What are the best tomatoes for stuffing?

The best types of tomatoes for stuffing are medium-sized plum or beefsteak tomatoes. They’re firm enough to hold their shape in the oven and have just the right amount of flesh to scoop out without tearing. Plum tomatoes have thicker skins, so they keep the stuffing in place, while beefsteak tomatoes offer a juicy bite that goes great with the rich filling. Try to steer clear of overly ripe tomatoes—they’re too soft and might fall apart during cooking.

Ingredients for Stuffed Tomatoes

• Tomatoes: These are the stars of the show, offering a sturdy base that softens nicely in the oven. Look for medium-size tomatoes that are firm to the touch and bright red.
• Cheese and garlic croutons: Crushed croutons add a crunchy texture and a burst of flavor to the stuffing. No croutons? Either make your own croutons or swap in some gluten-free crackers instead.
• Parmesan cheese: Grated Parmesan gives the stuffing a sharp, salty kick that brings the whole dish together. Want a tangier twist? Pecorino Romano is your friend.
• American or cheddar cheese: More grated cheese melts right into the stuffing, adding a creamy texture. Feel like switching it up? Try mozzarella or Gruyere instead.
• Melted butter: Butter is the magic binder that adds richness and moisture. Olive oil works too, if you want to lighten things up a bit.
• Chopped fresh parsley for garnish: Parsley adds a fresh, bright finish. Have basil or chives on hand? They’d work just as well.

Directions

Step 1: Prep the tomatoes

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Preheat the oven to 350°F. Slice a thin piece off the top of each tomato, and scoop out the seeds and pulp, leaving a 1/2-inch shell. Flip them over onto paper towels to drain—this helps get rid of extra moisture, so your stuffing stays crispy.

Step 2: Make the stuffing

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In a medium bowl, mix the crushed croutons, both grated cheeses, the melted butter, salt and pepper. Stir it all together until it’s evenly combined.

Editor’s Tip: Love cheese? Go ahead and toss in an extra tablespoon or so of your favorite kind. You really can’t go wrong here!

Step 3: Stuff the tomatoes

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Spoon the stuffing into the tomato shells, pressing gently to fill them completely. Sprinkle the parsley over the top.

Step 4: Bake the tomatoes

Arrange the stuffed tomatoes in a baking dish, and cover them with foil to keep the stuffing from overbrowning. Bake until the tomatoes are tender and the stuffing is hot, about 30 minutes.

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Stuffed Tomato Variations

• Add meat: Craving something heartier? Mix cooked, crumbled sausage or ground beef into the stuffing.
• Go Mediterranean: How about a Mediterranean twist? Add chopped olives, feta cheese and sun-dried tomatoes to the stuffing.
• Make them spicy: A little heat never hurts! Toss in some red pepper flakes or diced jalapenos for a kick.

How to Store Stuffed Tomatoes

Have leftovers? Just pop them into an airtight container and store them in the fridge. Make sure they’re completely cool before sealing them up. When you’re ready to enjoy them again, reheat them in a 350° oven for 10 to 15 minutes, until they’re warmed through. Microwaving works too, but the stuffing might lose some of its crunch.

How long do stuffed tomatoes last?

Stored in the refrigerator, these stuffed tomatoes will keep well for up to three days. After that, the tomatoes might get a bit too soft, and the stuffing can lose its texture.

Stuffed Tomato Tips

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What can you serve with stuffed tomatoes?

These are super versatile! Pair them with a salad, garlic bread or a side of roasted veggies. For something more filling, they’re great with grilled chicken or fish.

How do you prevent stuffed tomatoes from getting soggy?

To keep them crisp, make sure to drain the tomato shells well after scooping out the pulp. A sprinkle of salt inside and a quick rest upside down on paper towels will also help draw out extra moisture.

Can you use different types of cheese in this stuffed tomato recipe?

Absolutely! Don’t have Parmesan or cheddar? Swap in mozzarella, Gruyere or even a little blue cheese for a bolder flavor. Just remember that different cheeses will change the overall taste and texture.

How can you add more flavor to stuffed tomatoes?

Fresh herbs like basil, thyme or oregano are perfect for adding extra flavor. Want an even deeper taste? Saute some minced garlic and onions before adding them to the stuffing.