Stuffed Tomatoes

Be sure to store tomatoes at room temperature -- refrigerating them can make them mealy. They'll continue ripening as they sit on the counter.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 4 servings
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2 vine-ripened tomatoes

Kosher salt

1/2 cup breadcrumbs

1 clove garlic, minced

1/4 cup finely chopped fresh basil

1/2 cup grated parmesan cheese

1/4 cup extra-virgin olive oil

Freshly ground black pepper


  1. Preheat the oven to 400 degrees F. Slice the tomatoes in half horizontally and scoop out the pulp and seeds. Salt the insides and let rest upside down on a rack set on a baking sheet to extract the juices, about 15 minutes.
  2. Meanwhile, in a medium bowl, mix the breadcrumbs, garlic, basil, 1/4 cup parmesan, the olive oil and a few grinds of pepper. Stuff the tomatoes with the filling and sprinkle with the remaining 1/4 cup parmesan.
  3. Transfer the tomatoes to a clean baking sheet and bake until they are tender and the tops are golden brown, 25 to 30 minutes. Tent with foil if the breadcrumbs are browning too quickly.

Cook’s Note

"There's nothing sweeter than filling the perfect tomato with something savory!" says Sunny.