These Vegetarian Stuffed Tomatoes are a savory delight, packed with a mixture of breadcrumbs, cheese, garlic, and herbs. Perfect as a side dish or a light main course, these stuffed tomatoes are easy to prepare and deliver a satisfying balance of flavors and textures. The combination of melted mozzarella, nutty Parmesan, and aromatic herbs makes these stuffed tomatoes a flavorful addition to any meal.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
- 4 medium to large tomatoes
- 3/4 teaspoon salt, divided
- 1/2 cup breadcrumbs
- 1/2 cup shredded Parmesan cheese (use a vegetarian variety, if needed)
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Directions:
- Prepare the tomatoes:
- Preheat the oven to 400°F (200°C) and position the rack in the center.
- Cut the tops off each tomato, slightly below the stem. Use a spoon to carefully scoop out the inside of the tomatoes, transferring the pulp to a colander set over a plate to drain out excess liquid. Discard as many seeds as possible.
- Sprinkle the inside of the hollowed-out tomatoes with 1/4 teaspoon salt and set them upside down on a plate or wire rack to drain further while you prepare the filling.
- Prepare the filling:
- In a medium mixing bowl, combine the chopped tomato pulp, breadcrumbs, Parmesan cheese, mozzarella cheese, minced garlic, dried basil, dried oregano, dried thyme, 1/2 teaspoon salt, black pepper, and olive oil. Mix well to combine all the ingredients.
- Stuff the tomatoes:
- Set the hollowed tomatoes upright in a baking dish or on a sheet pan. Fill each tomato with equal amounts of the stuffing, mounding it up if necessary.
- Bake the tomatoes:
- Bake in the preheated oven for 15 to 25 minutes, or until the tomato skins just begin to crack, the filling is bubbly, and the cheese is melted. If desired, finish under the broiler for an additional 2 minutes for a golden top.
- Garnish and serve:
- Remove from the oven and sprinkle with fresh parsley before serving.
Serving Suggestions:
- Serve as a side dish with roasted or grilled meats.
- Pair with a light salad for a refreshing meal.
- Enjoy with garlic bread for a comforting dinner.
- Add a side of quinoa or couscous for a complete vegetarian meal.
- Serve alongside a bowl of pasta with a light olive oil and garlic sauce.
Cooking Tips:
- Choose firm tomatoes: Firm tomatoes hold their shape better during baking.
- Season inside the tomatoes: Sprinkling salt inside the hollow tomatoes helps draw out extra moisture and adds flavor.
- Use fresh herbs: Substitute dried herbs with fresh herbs for a brighter flavor. Triple the quantity if using fresh.
- Broil for extra color: For a golden, crisp top, broil the stuffed tomatoes for 2 minutes at the end of baking.
- Mix it up: Add chopped olives or sun-dried tomatoes for extra flavor in the stuffing.
- Choose firm, ripe tomatoes that can hold their shape during baking.
- Hollow out the tomatoes carefully, leaving enough flesh so they don’t collapse during cooking.
- Pre-cook the filling (rice or quinoa) and season it well with spices, herbs, and vegetables to enhance flavor.
- If you include cheese, sprinkle it on top or mix it into the filling for a creamy, flavorful addition.
Nutritional Benefits:
- Rich in antioxidants from tomatoes, providing lycopene, which promotes heart health.
- High in calcium from Parmesan and mozzarella cheese, supporting bone health.
- Source of fiber from breadcrumbs and tomatoes, aiding digestion.
- Low in carbohydrates, making it suitable for a balanced diet.
- Protein-rich due to the cheese, contributing to muscle maintenance.
- Tomatoes: Rich in vitamins C and A, tomatoes also contain antioxidants like lycopene, which may help protect against certain diseases.
- Rice or Quinoa: The base for the stuffing, both rice and quinoa offer fiber and protein. Quinoa is also a complete protein, making it an excellent option for vegetarians.
- Vegetables (Onion, Zucchini, Bell Peppers): These add texture, flavor, and nutrients like fiber and vitamins.
- Herbs (Basil, Parsley, Oregano): Fresh herbs enhance the taste while adding antioxidants and anti-inflammatory properties.
- Cheese (Optional): Some recipes include cheese like feta or mozzarella for a creamy texture and added protein.
Dietary Information:
- Vegetarian-friendly, especially if using vegetarian Parmesan.
- Contains dairy from Parmesan and mozzarella cheese.
- Low-carb option by using low-carb breadcrumbs.
- Gluten-free option by substituting gluten-free breadcrumbs.
- Nut-free, suitable for those with nut allergies.
Nutritional Facts (per serving):
- Calories: 180
- Protein: 9g
- Carbohydrates: 10g
- Fat: 12g
- Fiber: 2g
- Sugar: 3g
Storage:
- Refrigerate: Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in the oven at 400°F (200°C) for about 15 minutes or until warmed through.
- Freeze: While not ideal due to texture changes, you can freeze the tomatoes either before or after stuffing. Thaw in the refrigerator before baking as usual.
Stuffed tomatoes can be stored in an airtight container in the refrigerator for up to three days. They also freeze well, making them a great make-ahead option. - Would you like more details on cooking methods or specific ingredient measurements
Why You’ll Love This Recipe:
- Simple ingredients: Made with common pantry and fridge staples.
- Versatile side or main: Works as a side dish or a light vegetarian main.
- Full of flavor: Cheese, herbs, and garlic combine to create a delicious stuffing.
- Comfort food classic: A comforting dish that’s easy to prepare and serves beautifully.
- Perfect for meal prep: Make ahead and reheat for an easy meal.
Conclusion:
These Vegetarian Stuffed Tomatoes are an easy and delicious way to enjoy the vibrant flavors of ripe tomatoes, herbs, and cheese. With their cheesy filling and beautiful presentation, they make a great addition to any meal—whether as a side dish, a light main, or even part of a larger spread. Enjoy them fresh from the oven with a sprinkle of parsley for an extra pop of color!
Frequently Asked Questions:
- Can I use other types of cheese?
Yes, you can use feta, cheddar, or any cheese you like for a different flavor. - Can I make these stuffed tomatoes ahead of time?
Yes, you can prepare the tomatoes and filling ahead of time and bake when ready to serve. - Can I use fresh breadcrumbs instead of store-bought?
Absolutely! Use fresh breadcrumbs for a softer texture in the stuffing. - How do I make these vegan?
Replace the cheese with vegan cheese and ensure the breadcrumbs are vegan-friendly. - Can I add protein to the stuffing?
Yes, add cooked quinoa or chickpeas to boost the protein content.Print
Vegetarian Stuffed Tomatoes
- Total Time: 55mins
Description
These Vegetarian Stuffed Tomatoes are a savory delight, packed with a mixture of breadcrumbs, cheese, garlic, and herbs. Perfect as a side dish or a light main course, these stuffed tomatoes are easy to prepare and deliver a satisfying balance of flavors and textures. The combination of melted mozzarella, nutty Parmesan, and aromatic herbs makes these stuffed tomatoes a flavorful addition to any meal.
Ingredients
Scale- 4 medium to large tomatoes
- 3/4 teaspoon salt, divided
- 1/2 cup breadcrumbs
- 1/2 cup shredded Parmesan cheese (use a vegetarian variety, if needed)
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the tomatoes:
- Preheat the oven to 400°F (200°C) and position the rack in the center.
- Cut the tops off each tomato, slightly below the stem. Use a spoon to carefully scoop out the inside of the tomatoes, transferring the pulp to a colander set over a plate to drain out excess liquid. Discard as many seeds as possible.
- Sprinkle the inside of the hollowed-out tomatoes with 1/4 teaspoon salt and set them upside down on a plate or wire rack to drain further while you prepare the filling.
- Prepare the filling:
- In a medium mixing bowl, combine the chopped tomato pulp, breadcrumbs, Parmesan cheese, mozzarella cheese, minced garlic, dried basil, dried oregano, dried thyme, 1/2 teaspoon salt, black pepper, and olive oil. Mix well to combine all the ingredients.
- Stuff the tomatoes:
- Set the hollowed tomatoes upright in a baking dish or on a sheet pan. Fill each tomato with equal amounts of the stuffing, mounding it up if necessary.
- Bake the tomatoes:
- Bake in the preheated oven for 15 to 25 minutes, or until the tomato skins just begin to crack, the filling is bubbly, and the cheese is melted. If desired, finish under the broiler for an additional 2 minutes for a golden top.
- Garnish and serve:
- Remove from the oven and sprinkle with fresh parsley before serving.
- Prep Time: 20mins
- Cook Time: 35mins
