This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York
Veggie-Stuffed Tomatoes Recipe photo by Taste of Home
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, until liquid is reduced by half, about 2 minutes. 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° until heated through, 15-20 minutes.
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Average Rating:
joshthehoosier
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 imreallywritingafoodblog.wordpress.com
garendt
Jan 12, 2012
A great summer time recipe for when your garden explodes.
Johnnyaa
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.
Bushlady2
Aug 12, 2011
Good recipe! Healthy and light on calories. Would probably taste good stuffed into a portobello mushroom.
Luzmir
Aug 11, 2011
I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!
1234stolz
Aug 10, 2011
Family and friends loved it. The only thing I did different was added more cheese, we are cheese addicts.
Marjade
Aug 9, 2011
No comment left
azlady56
Aug 9, 2011
No comment left
tinkerbell9902
Aug 3, 2011
Good taste, but texture was to mushy. Maybe I processed my carrots, onions, garlic, etc. too much.
brfarm
Oct 30, 2009
I substituted mozzarella cheese for the Parmesan and sprinkled a bit more on top before popping into the oven. Excellent!
Reviews
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
A great summer time recipe for when your garden explodes.
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.
Good recipe! Healthy and light on calories. Would probably taste good stuffed into a portobello mushroom.
I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!
Family and friends loved it. The only thing I did different was added more cheese, we are cheese addicts.
No comment left
No comment left
Good taste, but texture was to mushy. Maybe I processed my carrots, onions, garlic, etc. too much.
I substituted mozzarella cheese for the Parmesan and sprinkled a bit more on top before popping into the oven. Excellent!