When you’re longing for summer, make these Stuffed Tomatoes — the flavors will transport you!
I am, and always have been, a summer gal. I live in one of the warmest and most unwavering climates in the world, and it’s not by accident (shoutout to Southern California for your year-round sunshine and 70-degree winters.) I take pride in my natural golden locks, tan skin, and dainty freckles. Summer is my jam.
And so, on the rare occasion that I am stuck inside on a rainy day, or winter is actually winter-ing and I can’t enjoy the warm SoCal sun, I revisit my favorite time of year through food. Vibrant salads, light seafood dishes, and fresh produce are my favorites when I need to emulate the warmth, vibrancy, and refreshing tone of the summer season. Lately, I’ve been lacking sun and serotonin, so I’ve been spending time in the kitchen creating vacation-inspired dishes, like these stuffed tomatoes.
Stuffed tomatoes remind me of coastal European summers. The flavors are reminiscent of Mediterranean food, or my favorite Italian cuisine, and each bite allows me to travel to a warm, sandy, salty European escape. Tomatoes are a staple summer fruit, and when they’re filled with Parmesan cheese, fresh basil, and garlic, they become a decadent and savory snack capable of taking you across the world to your dream summer vacation.
Are Stuffed Tomatoes Healthy?
As dreamy as they can be, stuffed tomatoes are also a practical and healthy dish. Ripe tomatoes are full of nutrients like vitamin C and vitamin A, and you can stuff them with other healthy ingredients to boost their nutritional value. Served alongside your favorite salad or lean protein, stuffed tomatoes can be a great addition to your diet.
Tomatoes: What Kind To Use?
Did you know that there are over 10,000 varieties of tomatoes grown across the world? I always opt for large, round tomatoes–like a Better Boy or Big Beef–to give myself a firm bowl shape to work with. Roma tomatoes may be too narrow, while something like a Campari tomato is much too small for this recipe. Most importantly, make sure your tomatoes are ripe!
How to make ahead and store
To prepare this dish ahead of time, stuff your tomatoes, but don’t bake them. Wrap each stuffed tomato individually in plastic wrap before freezing (for up to 3 months) or refrigerating (for 3-4 days) in an airtight container. If frozen, thaw before baking. To store leftover stuffed tomatoes after cooking, wrap each individually in plastic wrap and/or store in an airtight container. Reheat in the oven until warmed through.
Serving Suggestions
Since stuffed tomatoes remind me of summer, I always crave them with other light dishes, like Pan-Seared Shrimp, Baked Lemon Chicken, or Poached Fish. Stuffed tomatoes are also a nice accompaniment to a refreshing salad, like this Smoked Salmon Salad or a classic Chopped Salad. Finish your meal with a summery dessert, like Lemon Bundt Cake!
Ingredients
- 4 large ripe tomatoes washed
- 1/2 cup plain panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 3 tablespoons finely chopped yellow onion
- 3 garlic cloves minced
- 1 tablespoon chopped fresh basil
- 2 teaspoons olive oil plus extra for drizzling
- Salt and pepper to taste
- Optional: Extra Parmesan cheese for topping
Instructions
- Preheat your oven to 400°F.
- Trim the tops of each tomato. Scoop out the pulp and seeds. Sprinkle with salt and let drain.
- Combine panko, Parmesan, onion, garlic, and basil in a bowl. Add olive oil, salt, and pepper. Stir in reserved tomato pulp for extra moisture, if desired.
- Evenly distribute the stuffing into each tomato shell. Lightly drizzle additional olive oil on top and, if desired, add a sprinkle of extra Parmesan cheese.
- Place in a baking dish and bake for about 20 minutes, until the tomatoes are tender and the topping is golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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