Vegetarian recipe for stuffed tomatoes

Vegetarian recipe for stuffed tomatoes

Vegetarian recipe for stuffed tomatoes
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 4g18%
12 mg4%
721 mg31%
dietary fiber 2g8th %
total sugar 4g
Vitamin C 19 mg93%
Calcium 227 mg17%
Iron 2 mg9%
Potassium 357 mg8th %
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Filled with a mixture of Cheese, breadcrumbs, chopped tomatoes, garlic and herbs, these stuffed tomatoes are absolutely delicious and fill the kitchen with an inviting scent. The tomatoes do not require much preparation and they cook quickly in the oven. You can also put them on the grill!

Stuffed tomatoes make a fantastic vegetarian side dish or appetizer, or even a light main course. Whilst they are ideal for summer meals, as that is peak season for tomatoes, they are a versatile and easy addition to the dining table any day of the year.

The best tomato varieties for making stuffed tomatoes

Any firm tomato that you would slice for sandwiches works well for this recipe. Classic, medium-sized or large red tomatoes such as beefsteaks or vine tomatoes are perfect. Some meatier heirloom varieties can also work well. Be sure to choose tomatoes large enough to hollow out and fill.

Small plum and cherry tomatoes are generally too small to fill, and the softer flesh doesn't lend itself to the best bowl.

How to hollow out tomatoes for filling

To hollow out tomatoes for filling, first cut off the top of each tomato just below the stem. Then carefully scoop out the insides with a small spoon (place the insides in a colander to drain). The bottom may need to be pryed open a bit. If necessary, use a paring knife to cut off stubborn pieces. When working, avoid piercing the outer flesh and skin; The filling will seal any small holes, but you want a nice, sturdy bowl.

Once you've hollowed out each tomato, sprinkle with salt and place upside down on a plate or rack over a baking sheet to drain while you prepare the filling.

Tips for the very best stuffed tomatoes

  • Drain the flesh: Don't worry about removing each pit, but drain the tomato paste well so the filling doesn't become too runny. You can also discard any harder white pieces of core if you wish.
  • Make tidying up a breeze: To make cleaning easier, line the casserole dish or baking sheet with foil.
  • Use dishes suitable for the grill: For an extra crispy topping, sauté the tomatoes just before serving. If you plan on grilling them, be sure to use a grill-sized bowl or sheet pan to cook them.
  • Get a jump on the prep: You can stuff the tomatoes up to a day in advance if you'd like. Cover and store in the fridge, then bake just before serving.

What to serve with vegetarian stuffed tomatoes

Serve the stuffed tomatoes as a starter, side dish or light main course. They are a hearty addition to steak and pork, as well as vegetarian skewers. Or simply add a fresh salad for a lighter meal. You can also serve them for brunch along with a frittata.

“I served these delicious stuffed tomatoes with a cheese soufflé to a dinner party and they were a hit. With a simple salad, they would make a great vegetarian main course, especially in the summer when tomatoes are at their peak.” – Megan O. Steintrager

  • 4 medium to large tomatoes

  • 3/4 teaspoon salt, shared

  • 1/2 Cup breadcrumbs

  • 1/2 Cup grated Parmesan cheese (use a vegetarian variety if needed)

  • 1/2 Cup grated mozzarella cheese

  • 2 cloves Garlicchopped

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1 tablespoon chopped fresh parsley, plus more for garnish

  • 1/4 teaspoon ground black pepper

  • 2 tablespoon olive oil

  1. Gather the ingredients. Preheat the oven to 400 F and place the rack in the center.

  2. Slightly below the stem, cut off the top of each tomato and gently scoop out the insides with a spoon. Place the pulp in a colander over the sink or on a plate to catch the juice. Drain all liquid and discard as many seeds as possible.

  3. Sprinkle the inside of the hollowed tomatoes with 1/4 teaspoon salt and place them upside down on a plate or wire rack over a baking sheet to continue draining while you prepare the filling.

  4. Chop the tomato you scooped out and place in a medium mixing bowl along with breadcrumbs, parmesan cheese, mozzarella cheese, garlic, herbs, 1/2 teaspoon salt, pepper and olive oil. Mix well to combine.

  5. Place the hollow tomatoes upright in a casserole dish or on a baking sheet and fill each equally with the filling, heaping the filling if necessary.

    The spruce eats / Diana Chistruga

  6. Bake the tomatoes until the skins begin to pop, the filling bubbles, and the cheese is melted, about 15 to 25 minutes. If you like (and using a grill-safe dish), let them cook under the broiler for about 2 minutes.

    The spruce eats / Diana Chistruga

  7. Remove from the oven and sprinkle with fresh parsley before serving.

How to store it

The stuffed tomatoes taste best freshly baked, but keep refrigerated in an airtight container for a day or two. Heat them in the oven at 200°C for about 15 minutes. some extra cheese on top provides a fresh touch.

Although this is not ideal as they are softer, you can freeze the tomatoes before or after you stuff them. Let them thaw in the fridge before baking as usual.

recipe variations

  • Grill the stuffed tomatoes: Grill the stuffed tomatoes in a cast iron skillet over a grill heated to around 400°F for a wonderful smoky flavor.
  • Mix spices: Substitute 1 1/2 teaspoons of any store-bought or homemade Italian seasoning or your favorite spice blend for the dried herbs in the recipe.
  • Take fresh herbs: If you have an herb garden, you can substitute finely chopped fresh herbs, 1/2 tablespoon at a time, for the dried herbs.
  • Switch to your favorite type of breadcrumbs. Panko, gluten-free, and seasoned breadcrumbs are great options. Make sure the fresh breadcrumbs are very fine.
  • Reach for grain: Instead of breadcrumbs, add 1/3 cup cooked rice, quinoa, or another grain.
  • Add some meat: Cooked ground Italian sausage, cooked ground beef, or chopped hot peppers — evenly divided with breadcrumbs or a grain — taste delicious and transform the tomatoes into an easy, one-dish meal.
  • Play with the cheese: Enjoy different types of cheese and combine them with different herbs. Take a Caprese-style tomato, for example, and use basil alone with fresh mozzarella, or combine Gruyere with thyme or feta and oregano.
  • Make it vegan: For vegan stuffed tomatoes, use your favorite non-dairy cheese.

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