Foodie Friday: Stuffed Tomatoes

Stuffed tomatoes: tomato cups filled with savory bread mixture

I love oven-roasted tomatoes—or fresh ones in my salad. To make a prettier version of baked tomatoes, though, I decided to stuff them. I think they look like cute edible tomato presents.


¼ cup bread crumbs

¼ cup Parmesan cheese

1 clove garlic, minced

Olive oil

Ground black pepper



  1. Scoop out insides of tomatoes (I used Campari tomatoes, to make them more bite-sized).
  2. Heat oven to 400oF.
  3. Mix seasoned bread crumbs, grated Parmesan cheese, and garlic.
  4. Place mixture in tomatoes. Season with salt and pepper.
  5. Bake for twenty minutes.
  6. Drizzle olive oil on top before serving.

What variations of cooking have you tried to keep things fresh?

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  1. I grew up eating stuffed tomatoes! My mother’s recipe looks very close to yours :)
    And your dish looks fantastic. The trickiest part is to scoop the flesh so it’s best when the tomatoes aren’t too ripe, but your idea to use smaller tomatoes is excellent.

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