Baked Stuffed Tomatoes

Ingredients

• 6 largeripe but firm tomatoes, such as Beefsteak or Globe
• about 150 gbreadcrumbs, preferably panko or fresh
• about 50 ggrated Parmesan cheese, preferably freshly grated
• 3 clovesgarlic, minced
• about 15 gfresh parsley, chopped
• about 5 gfresh basil, chopped
• 60 ml, plus more for drizzlingextra virgin olive oil
• 2.5 ml, or to tastesalt
• 1.25 mlfreshly ground black pepper
• a pinch, optionalred pepper flakes

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C. Lightly grease a baking dish large enough to hold the tomatoes without crowding them; a 23 × 33 cm dish usually works well.

2. 2

   Hollow the tomatoes

   Wash the tomatoes and slice 6–13 mm from the stem end of each one. Set the tops aside if you want to use them for presentation. Scoop out the pulp and seeds carefully with a small spoon, leaving shells about 1.3 cm thick, and collect the pulp and juice in a small bowl.

3. 3

   Prepare the pulp

   Roughly chop the scooped-out pulp, discarding the core and excess seeds if you prefer a smoother filling. Set aside about 120 ml of chopped pulp to add flavour and moisture, and drain off excess watery juice if needed.

4. 4

   Mix the filling

   Combine the breadcrumbs, Parmesan, garlic, parsley and basil in a medium bowl. Add the red pepper flakes if using, then stir in 60 ml olive oil, the reserved pulp, salt and pepper. Mix until moist but still slightly crumbly; if it is too dry, add 15 ml more olive oil, or if too wet, add 15 ml more breadcrumbs. Taste and adjust the seasoning.

5. 5

   Stuff the tomatoes

   Season each tomato cavity lightly with salt and pepper. Spoon in the filling generously, packing it gently without compressing it, and leave it slightly mounded above the tops.

6. 6

   Arrange and drizzle

   Set the tomatoes upright in the prepared dish, making sure they are stable. Drizzle the filling with a little more olive oil.

7. 7

   Bake until tender

   Bake for 30–40 minutes, until a knife point slides easily into the tomato, the filling is hot and the tops are golden and slightly crisp. If the tops brown too quickly, loosely cover the dish with aluminium foil for the final 10–15 minutes.

8. 8

   Rest before serving

   Remove the dish from the oven and leave the tomatoes to rest in it for at least 5–10 minutes before serving.

What are baked stuffed tomatoes?

Stuffed tomatoes are a familiar Mediterranean-style dish: hollowed tomatoes are filled and baked until their shells soften. This version takes an Italian-inspired route with breadcrumbs, Parmesan, garlic, parsley and basil.

Firm, large tomatoes provide a sturdy shell, while some of their own pulp moistens the filling and reinforces the tomato flavour. Leaving the filling exposed helps it brown in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The breadcrumbs provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; the cheese also supplies some protein. Pair a tomato with beans or another protein-rich dish and a green salad for a more balanced plate.

Choosing the tomatoes

Tomatoes: Choose ripe fruit that still feels firm and heavy for its size. Similar-sized tomatoes are easier to bake evenly and stand upright together.

Hollowing: Leave about 1.3 cm of tomato flesh around each shell so it can hold the filling without collapsing. Scoop gently to avoid piercing the sides or base.

Building the filling

Breadcrumbs: Panko gives the top a lighter, crisp texture, while fresh breadcrumbs make a softer, more integrated filling. The mixture should hold together loosely without becoming wet or pasty.

Cheese and herbs: Parmesan adds savoury depth, and parsley and basil bring freshness. Freshly grated cheese is a good choice for flavour and melting.

Getting the texture right

Moisture: Add the reserved tomato pulp, but drain away excess watery juice if the tomatoes release a lot. If the mixture feels dry, the recipe allows another 15 ml of olive oil; if it is too wet, add 15 ml more breadcrumbs.

Packing: Fill each cavity generously, but do not press the mixture down tightly. A loose mound gives the top room to turn golden and crisp.

Checking when they are done

Tomatoes: After 30 minutes, check whether a knife point enters the side easily; continue baking as needed, up to 40 minutes. The shells should be tender but still hold their shape.

Tops: Look for a golden, slightly crisp surface and filling that is hot throughout. If the tops brown before the tomatoes soften, loosely tent the dish with foil for the final 10–15 minutes.

Serving ideas

These tomatoes work as a side alongside roasted vegetables, a green salad or a simple main course. For a more substantial meal, serve them with grains or beans.

Rest the tomatoes for 5–10 minutes before bringing them to the table. They are very hot straight from the oven, and the pause also makes them easier to handle.

Recipe notes & tips

• Choose tomatoes of a similar size so they cook at roughly the same pace.
• Save the tomato tops if you want to use them as serving lids.
• Drain excess juice from the pulp to keep the filling from turning soggy.
• Taste the filling before stuffing and adjust the salt to account for the Parmesan.
• Make sure the tomatoes stand upright before baking so the filling stays in place.
• Let the tomatoes rest for 5–10 minutes before serving.

Variations

• Add chilli: Include the optional red pepper flakes for a gentle heat.
• Use fresh breadcrumbs: Swap in crumbs made from slightly stale bread for a softer filling.
• Change the herbs: Adjust the parsley and basil to suit the herbs you have on hand.
• Add a crisp topping: Use panko for a lighter, crunchier surface.
• Use the tomato tops: Set the reserved lids on the tomatoes for presentation, keeping in mind the filling browns better uncovered.

Common mistakes to avoid

• Choosing soft tomatoes: They may collapse; use ripe fruit that still feels firm.
• Piercing the shells: The filling can leak out; scoop gently and leave about 1.3 cm of flesh.
• Using watery pulp: It can make the filling pasty; drain off excess juice before mixing.
• Packing too firmly: The filling can turn dense; spoon it in gently and leave it slightly mounded.
• Ignoring fast browning: Cover the dish loosely with foil for the final 10–15 minutes if the tops darken too soon.
• Serving straight away: The tomatoes are very hot; let them rest for at least 5–10 minutes.

How to store

Refrigerate leftover tomatoes in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the filling may be less crisp after storage.

Frequently asked questions