Stuffed Tomatoes

These Baked Stuffed Summer Tomatoes are the ultimate celebration of the season, bursting with a savory filling of fresh herbs, garlic, and toasted breadcrumbs. Topped with a layer of nutty Gruyere cheese and a drizzle of olive oil, they transform simple garden ingredients into an elegant, melt-in-your-mouth side dish.

🍅 The Ingredients

This dish brings together a vibrant medley of aromatic herbs and savory, textural elements that perfectly complement the natural sweetness of peak-season produce. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Summer Tomatoes: Choose large, firm tomatoes like Beefsteak or Heirloom that can stand up to being hollowed out and baked without collapsing.
• Fresh Breadcrumbs: For the best texture, pulse a few slices of high-quality white bread or sourdough in a food processor; if you’re in a pinch, Panko breadcrumbs make an excellent, extra-crunchy substitute.
• Gruyere Cheese: This provides a sophisticated, nutty melt, but you can easily swap it for Fontina, Swiss, or even a sharp White Cheddar.
• Fresh Herbs: While the blend of basil, parsley, and thyme is ideal, you can substitute 1 teaspoon of dried Italian seasoning if fresh herbs aren’t available.
• Scallions: These offer a mild onion flavor, but finely minced shallots or chives work perfectly as a replacement.
• Extra-Virgin Olive Oil: Since this is drizzled over the top, use a high-quality oil to enhance the richness of the herbs and the sweetness of the roasted tomatoes.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Stuffed Tomatoes

• Drain for Better Texture: After hollowing out the tomatoes, sprinkle the insides with a pinch of salt and let them sit upside down on paper towels for about 10–15 minutes to remove excess moisture and prevent a soggy base.
• Create a Level Base: If your tomatoes are rolling around in the pan, slice a very thin sliver off the bottom of each one (being careful not to cut into the hollowed-out center) so they sit perfectly flat.
• Season the Shells: Before adding the stuffing, lightly season the inside of the empty tomato shells with salt and pepper to ensure the entire dish is well-flavored from the inside out.
• Don’t Overpack the Filling: Spoon the breadcrumb mixture into the tomatoes gently; packing it too tightly can result in a dense, heavy center rather than a light, crispy, and airy stuffing.
• Use the Broiler for a Golden Top: If the cheese isn’t as bubbly and golden as you’d like at the end of the baking time, pop the dish under the broiler for 1–2 minutes—just keep a close eye on it so the herbs don’t burn.
• Save the Pulp: Don’t let the tomato insides go to waste! Strain out the seeds and save the remaining flesh and juices to use in a summer gazpacho, a homemade vinaigrette, or a quick pasta sauce.

👩🏼‍🍳 How to Make Baked Stuffed Summer Tomatoes

1. Step 1: Use a sharp knife to carefully remove the top stem area (or crown) of the tomatoes.

2. Step 2: Halve the tomatoes and then remove the seeds and some of the cavities.

3. Step 3: In a bowl, combine the breadcrumbs, scallions, herbs, garlic, salt, and pepper.

4. Step 4: Spray your baking dish with cooking spray and then fill the tomato cavities with the breadcrumb mixture. Place them in the baking dish.

5. Step 5: Bake at 400°F for 15 minutes. Remove from the oven, sprinkle with the Gruyere cheese, and drizzle a little extra-virgin olive oil over the tops of each tomato.

6. Step 6: Return to the oven and bake until the cheese has melted and the breadcrumbs are lightly browned, usually another 2 to 5 minutes. Serve at once!

🍽️ How to Serve

• The Ultimate Summer Side: Serve these alongside grilled proteins like classic steak frites, lemon-herb roasted chicken, or flaky white fish to create a well-rounded seasonal meal.
• A Light Vegetarian Main: For a meatless dinner, pair two or three stuffed tomatoes with a bistro-style green salad and a side of homemade focaccia bread to soak up the juices.
• Elegant Appetizers: Use smaller varieties like Campari or Roma tomatoes to create bite-sized versions that are perfect for serving at a garden party or summer brunch.
• Al Fresco Dining: These are delicious served hot out of the oven, but they are also wonderful at room temperature, making them an ideal addition to an outdoor buffet or picnic spread.
• The Finishing Touch: Just before serving, add a fresh pop of color and flavor with a sprinkle of chiffonade basil or a drizzle of aged balsamic glaze for a sweet and tangy contrast.
• Wine Pairing: Complement the acidity of the tomatoes and the richness of the Gruyère with a crisp, chilled Rosé or a light-bodied Sauvignon Blanc.

🙋🏽‍♂️ Frequently Asked Questions

☀️ More Summer Tomato Recipes

Ready to make the best tomato dish in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!