Fresh Stuffed Tomatoes
Brighten up your table with these irresistible Fresh Stuffed Tomatoes, a delightful fusion of vibrant flavors and wholesome ingredients! This recipe features juicy, hollowed-out ripe tomatoes filled with a savory blend of breadcrumbs, Parmesan, sautéed onion, and fresh herbs like parsley and basil. Topped with gooey melted mozzarella, these stuffed tomatoes are baked to perfection for a dish that’s as visually stunning as it is delicious. Perfect as a light appetizer, a side dish, or even a vegetarian main course, this recipe combines quick prep (just 20 minutes!) with simple yet elegant ingredients. Whether you’re hosting a dinner party or looking for a fresh way to enjoy seasonal produce, these baked stuffed tomatoes are sure to impress. Serve them warm and garnish with extra herbs for a crowd-pleasing, garden-fresh addition to your meal!
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup onion, finely chopped
- 0.5 cup mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the tomatoes and gently hollow them out using a spoon. Save the tomato pulp and chop it finely. Set the shells and pulp aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes, or until softened and fragrant.
Add the reserved tomato pulp to the skillet and cook for another 3-4 minutes, allowing some of the moisture to evaporate.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, parsley, basil, salt, and black pepper. Mix until well combined.
Drizzle the inside of the hollowed-out tomatoes with the remaining tablespoon of olive oil. Sprinkle with a pinch of salt, if desired.
Fill each tomato shell with the breadcrumb mixture, pressing the filling down slightly to pack it in. Top each stuffed tomato with shredded mozzarella cheese.
Place the stuffed tomatoes in a baking dish and bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley or basil, if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 31.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1041 mg | 80% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
