Stuffed Tomatoes

vine-ripened tomatoes

Salt

bread crumbs

garlic,

basil leaves

black pepper

Parmesan

olive oil

Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Enjoyed this stuffed tomato very much. Flavorfully lovely and had a crunch which was wonderful from the browning top.  Definitely will make again. 

I used some rice with tomato and hatch green chiles and the bread topping along side I had grilled pork loin .. perfect meal ! Thank you for the idea

I hate to review a recipe when I have changed anything, but out of necessity I made a few substitutions. I had no parm so used a mix of Grana Padana and a soft Asiago. I had no basil so I subbed parsley and added a pinch of dry oregano, dried basil and a pinch of crushed hot pepper. I followed the recipe otherwise using my homemade white bread for the crumbs. They came out incredibly delicious, the tomato was soft and tender and the breading cheese mixture gave me a crunchy topping. 

These turned out pretty well. I added some cooked quinoa, which was a great addition. Next time, I would add little less cheese (it was VERY potent) and cook for less time. Like some other reviews say, 30 minutes is a bit too long. The cheese on top was a little burnt and the tomatoes were a little softer than I wanted. But overall, a good recipe that you can really make your own.  

After reading the reviews, I amped up the flavor using parmesan panco crumbs and infused basil olive oil. I also rubbed the same oil on the outside of the tomato. I cooked on the smoker at 300 for 30 minutes and topped with mozzarella. My husband and I were extremely happy with the result.

Very dry and 30 minutes burns the cheese and top layer of bread crumbs. I scooped everything back out and mixed it into the leftover tomato pulp. Much better.

I thought they were very tasty, I used seasoned bread crumbs and made sure I had a good amount of garlic. I would put the parm on after 15 minutes it got too brown and crunchy for 30 minutes.

Easy enough to put together but lackluster in the flavor department.  

Sorry Sunny, I thought this recipe was awful, no flavor and just DRY!

It was good! But nothing special or unexpected. It's a great recipe to use for the abundance of tomatoes we have this time of year; however, I wish there had been an extra element or ingredient to really make this a WOW side.

I made this dish as a side for my 4th of July Barbecue and it turned out so good… I add a little bit more of fresh garlic. I bet this stuffing can be used with other vegetables.

they were ok, kids didnt like them at all, husband wasnt too impressed with them

Incredibly easy &amp; DELICIOUS !!!! I used to be intimidated...no more

I had to alter this to be gluten free. I used brown rice bread crumbs and added 1/4 c. hemp for texture. Next time, I think I will add a little bit of feta to the mixture as it was still missing a little something, but I loved the flavors of the basil and parmesan. This was fantastic!

Very tasty! A little salty in my opinion so you may want to nix the extra salt ingredient (but maybe that was from the store-bought bread crumbs.  I agree that next time, I will use homemade.  

Very good, salted and delicious and cooked nicely; thought it might be better with fresh bread crumbs though; kind of grainy with dry store-bought. Otherwise very good!

This recipe is very good. The olive oil goes into the stuffing not drizzled on top. It is listed right after the Parmesan cheese.

Does anyone know where the olive oil comes in? I assume on top for browning.  Am I correct?  thanks

I used queso fresco instead of parmesan and dried instead of fresh basil  for this. Easy and tasty!

Me and my 8 year old made these for my husband on Father's Day. I measured all of the ingredients and let her do the rest. We had these with some curly mustard greens and it was amazing. This is definitely a keeper in my household....Thanks Sunny!!!

These were very yummy! I want to make them again. Thanks angel for sharing that you made them almost whole and they cracked, I was going to try that way since my mom thought there was too much bread crumb filling. I also used Italian bread crumbs and omitted the basil and that was perfect. 

Telling us to let the tomatoes drain for 15 minutes was a good tip. The tomatoes' texture held up much better through the cooking process because of this. I took these to a dinner party with lots of other food, but not one of these was left at the end of the night!

This was a flavorful light side to our steak dinner.  I will be making again for a cocktail party with smaller "campari" tomatoes...perfect finger food!

These were so good with dinner last night!! Every recipe I have tried from Sunny has come out as a family favorite!!! I didn't have breadcrumbs so I used stuffing mix added in some parm cheese, garlic, parsley and I hope for leftovers.... but there were none! Thanks a lot for all the great recipes!!!

This is a very simple and flavorful recipe especially if you love the taste of baked tomatoes.  I made it last night with a substitute of dried basil and a dash of Italian seasoning to give it my own twist and it was very good.  This is a quick side dish when you are pressed for time and have extra tomatoes on hand.

I tried this recipe as an appetizer the other night for my wife and I and they were amazing. I agree that you can substitute almost any white cheese for this, and it would be amazing. Make sure you let the liquid from the tomatoes drain out before you pop them in the oven, or they will not stand really well. Enjoy!!

I've made thes twice in the past few days. In both cases I used goat cheese (my husband is lactose intolerant). I still haven't decided on the favorite combination of cheese / spices that my husband and I like. They are so tasty though no matter what you mix in with your bread crumbs. I think any cheese could be experimented with.  If you like tomatoes you'll love these! There's so many opportunities for modifications to the stuffing. I guess the main thing is not to have too much liquid in the stuffing.  I tried them this second time using almost a whole tomato... and it cracked open so I assume that's the reasoning behind using just a half... less pressure on the wall of the tomato.

stuffed tomatoes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 1 hours, 20 minutes

Servings: 4

Author : Sunny Anderson

Ingredients

Instructions

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