Recipe courtesy of Vallery Lomas

Stuffed Tomatoes

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
Serve this versatile and hearty tomato dish as either a side or entree. Be sure to use tomatoes that are ripe but still firm. If any of the hollowed-out tomatoes don’t stand upright in the baking dish, slice a little off the bottom to stabilize. This dish can be prepared up to a day in advance and baked when ready to enjoy.



  1. Position a rack in the center of the oven and preheat to 375 degrees F. Spray an 8-inch square baking dish with cooking spray; set aside.
  2. Cut the tops off the tomatoes and use a paring knife to core them. Use a spoon to gently scoop out the flesh into a medium bowl and reserve; discard the seeds. Leave at least a 1/2-inch-thick layer of tomato skin and flesh in each tomato. Stand the hollowed-out tomatoes upright in the prepared baking dish.
  3. Add the rice, zucchini, Parmesan, basil, half of the reserved tomato flesh (save the rest for another use or discard), 3/4 teaspoon salt and several grinds of pepper to a medium bowl; stir well to combine. Gently spoon the rice mixture into each tomato. Sprinkle a generous serving of breadcrumbs on top of each.
  4. Bake until the breadcrumbs are brown, the tomatoes are soft and cooked through and the filling is warm throughout, 15 to 20 minutes. Let cool slightly before serving.

Cook’s Note

To make a day in advance, prepare and stuff the tomatoes but do not add the breadcrumbs. Cover the baking dish and refrigerate. When ready to bake, top them with the breadcrumbs and bake at 375 degrees F for 20 to 25 minutes.