Juicy tomatoes filled with herbed breadcrumbs, garlic, and Parmesan – a vibrant side dish or vegetarian main!
⏱️ Quick Info
Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4
📝 Ingredients
For the Tomatoes
- Large tomatoes: 4 (beefsteak or vine-ripened)
- Olive oil: 2 tbsp
- Salt & pepper: To taste
For the Stuffing
- Breadcrumbs: ½ cup (panko or homemade)
- Parmesan: ¼ cup, grated
- Garlic: 2 cloves, minced
- Fresh herbs: 2 tbsp (basil, parsley, or thyme)
- Lemon zest: 1 tsp (optional)
- Red pepper flakes: ¼ tsp (optional)
Optional Add-Ins
- Cooked quinoa or rice (for heartier filling)
- Crumbled feta or mozzarella
- Chopped olives or capers
👩🍳 Method
1️⃣ Prep Tomatoes
- Cut ½-inch tops off tomatoes. Scoop out pulp (save for sauces).
- Brush insides with 1 tbsp oil, season with salt/pepper.
2️⃣ Make Stuffing
- Mix breadcrumbs, Parmesan, garlic, herbs, lemon zest, and 1 tbsp oil.
- For extra moisture, stir in 1-2 tbsp tomato pulp.
3️⃣ Stuff & Bake
- Fill tomatoes generously. Drizzle with remaining oil.
- Bake at 190°C (375°F) for 20-25 mins until tops are golden.
4️⃣ Serve
- Garnish with fresh herbs. Pair with:
- Grilled chicken
- Crusty bread
- Green salad
💡 Pro Tips
✅ Prevent sogginess: Salt tomato shells, let drain upside-down for 10 mins before stuffing.
✅ Gluten-free: Use almond flour or crushed nuts instead of breadcrumbs.
✅ Make ahead: Assemble (unbaked) and refrigerate for up to 24 hours.
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