Tomato Pots

Nutriscore Rating: 71/100

Transform your mealtime with these irresistible Tomato Pots—hollowed-out ripe tomatoes packed with a flavorful blend of mozzarella and Parmesan cheese, fresh basil, garlic, and golden breadcrumbs. This easy-to-make dish is oven-baked to perfection, creating a tender-yet-structured tomato that holds its shape while the filling melts into a savory, cheesy delight. With just 15 minutes of prep and 20 minutes in the oven, these perfectly portioned stuffed tomatoes shine as a hearty appetizer, a satisfying side dish, or the star of a light dinner. Drizzled with olive oil for a beautiful golden topping and enhanced with optional red pepper flakes for a subtle kick, these Tomato Pots are a versatile, crowd-pleasing addition to your recipe collection. Perfect for showcasing fresh summer produce or adding a touch of elegance to any meal, this is the ultimate recipe for tomato lovers!

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 4 Large ripe tomatoes
• 1 cup Mozzarella cheese, shredded
• 0.25 cup Parmesan cheese, grated
• 2 cloves Garlic, minced
• 2 tablespoons Fresh basil leaves, chopped
• 0.5 cup Breadcrumbs
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

📝 Instructions

9 steps

1. Preheat your oven to 375°F (190°C).

2. Wash the tomatoes and slice off the tops. Carefully hollow out the insides with a spoon, being cautious not to puncture the outer walls. Reserve the scooped-out pulp for another use, or discard.

3. Sprinkle a pinch of salt inside each hollowed-out tomato to help draw out excess moisture. Turn them upside down on a paper towel and let them drain while you prepare the filling.

4. In a medium mixing bowl, combine the mozzarella cheese, Parmesan cheese, minced garlic, chopped basil, breadcrumbs, olive oil, salt, black pepper, and red pepper flakes if using. Mix well until you achieve a uniform texture.

5. Pat the tomatoes dry with a paper towel and place them upright in a baking dish. Spoon the filling into each tomato, pressing down gently to pack it in, and slightly mounding the top.

6. Drizzle a little extra olive oil over the tops of the stuffed tomatoes to help them brown nicely.

7. Bake the tomatoes in the preheated oven for 18-20 minutes, or until the tops are golden brown and the tomatoes are tender but still hold their shape.

8. Remove the baking dish from the oven and let the tomatoes cool for 5 minutes before serving.

9. Serve warm as an appetizer, side dish, or alongside a fresh salad for a light meal.

Nutrition Facts

1 serving (239.4g)

Calories		246
% Daily Value*
Total Fat		15.1 g	19%
	Saturated Fat	6.2 g	31%
	Polyunsaturated Fat	0.0 g
Cholesterol		20 mg	7%
Sodium		637 mg	28%
Total Carbohydrate		18.7 g	7%
	Dietary Fiber	2.9 g	10%
	Total Sugars	5.7 g
Protein		12.2 g	24%
Vitamin D		0.0 mcg	0%
Calcium		287 mg	22%
Iron		1.2 mg	7%
Potassium		486 mg	10%

*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.

Source of Calories

Fat: 546 cal (52.5%%)

Protein: 196 cal (18.9%%)

Carbs: 298 cal (28.7%%)