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Cheesy Baked Stuffed Tomatoes

Juicy tomatoes hollowed out and filled with a savory, cheesy breadcrumb mixture, then baked until golden and bubbly.

Ingredients

Scale

For the Crust:

  • 4 large beefsteak tomatoes
  • 1 cup breadcrumbs
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Slice off the top of each tomato and scoop out the seeds and pulp, leaving a sturdy shell.
  2. In a bowl, mix breadcrumbs, mozzarella, Parmesan, garlic, basil, olive oil, salt, and pepper until well combined.
  3. Spoon the filling mixture into each tomato, pressing down gently and mounding slightly on top.
  4. Place stuffed tomatoes in a baking dish and bake for 25-30 minutes, or until tomatoes are tender and topping is golden brown.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett