Recipe courtesy of Sunny Anderson

Stuffed Tomatoes

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



  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.

32m Easy 96%
32m Easy 99%
James Briscione

Stuffed Eggplant Parm

36m Easy 97%
19m Easy 99%
22m Easy 93%
26m Easy 99%
Valerie Bertinelli

Stuffed Mushrooms

27m Intermediate 99%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now