Recipe courtesy of Virginia Willis

Roasted Tomatoes Stuffed with Summer Vegetables

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full, rich, almost wine-like flavor of a vine-ripened tomato—just as there is nothing as disappointing as the dull, insipid flavor of a cold-storage tomato shipped from halfway around the world. I don’t eat those out-of-season tomatoes and strongly suggest that you don’t, either. So when it’s tomato season, I heartily endorse eating the glorious ripe ones as often as possible. One of my favorite ways to eat tomatoes is packed with fresh summer vegetables like sweet corn and squash. You could use other cooked and cooled vegetables, as well, such as lady peas, black-eyed peas, butterbeans—even okra or eggplant. Tortilla chips take the place of bread crumbs and add another layer of corn flavor, and are gluten-free, as well.



  1. Heat the oven to 350 degrees F.
  2. To form the tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using your index finger, remove and discard the seeds. Then, using a melon baller or a spoon, scoop out the pulp, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside and wash your hands. 
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the corn and zucchini; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the tomato mixture and cook, stirring occasionally, until it has been absorbed into the vegetable mixture and the skillet is dry, 3 minutes. Set aside to cool slightly. Place the goat cheese in a bowl. Add the vegetable mixture and chopped herbs. Stir until smooth and well-combined. Taste and adjust for seasoning with salt and pepper.
  4. Arrange the tomato shells, cut-side up, in a small casserole dish. Spoon some filling (about 1/3 cup, depending on the size of the tomato) into each tomato. Sprinkle the chips over the filling. 
  5. Bake until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.