Italian Baked Stuffed Tomatoes
Transform your dinner table into an Italian trattoria with these delectable Italian Baked Stuffed Tomatoes! Overflowing with a savory filling of breadcrumbs, Parmesan cheese, fresh herbs, and garlic, these juicy tomatoes are baked to golden perfection for a dish that’s as visually stunning as it is flavorful. The optional addition of melty mozzarella makes each bite irresistibly cheesy. Perfect as a side dish or a light vegetarian main course, this recipe combines rustic Italian flavors with an effortless elegance. Ready in under an hour and packed with wholesome ingredients, these stuffed tomatoes are sure to delight your family and guests alike. With their vibrant colors and aromatic blend of basil and parsley, they’re a must-try addition to your Italian recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 1.5 cups breadcrumbs
- 0.5 cups Parmesan cheese (grated)
- 3 tablespoons fresh parsley (finely chopped)
- 2 tablespoons fresh basil (chopped)
- 3 cloves garlic (minced)
- 4 tablespoons extra-virgin olive oil
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 0.5 cups mozzarella cheese (optional, diced small)
Instructions
Preheat the oven to 375°F (190°C).
Wash the tomatoes and slice off the top 1/2 inch of each. Use a spoon to gently scoop out the seeds and most of the pulp, leaving the walls of the tomato intact. Reserve the tomato pulp in a bowl.
Flip the hollowed tomatoes upside down on a paper towel to drain excess liquid while preparing the stuffing.
In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, parsley, basil, minced garlic, and 2 tablespoons of olive oil. Mix well.
Add the reserved tomato pulp into the breadcrumb mixture. Season with sea salt and ground black pepper, then stir until the mixture becomes moist and holds together when pressed.
If using mozzarella, fold it into the stuffing mixture.
Turn the tomatoes upright and place them in a greased baking dish. Generously fill each tomato with the stuffing mixture, pressing lightly to pack it in.
Drizzle the remaining 2 tablespoons of olive oil over the tops of the stuffed tomatoes.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the tomatoes are tender but still hold their shape.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley or basil if desired.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 6428 mg | 279% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 41.0 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2394 mg | 184% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2935 mg | 62% | |
*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.
