Tomato Pots
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!
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
Drizzle a little extra olive oil over the tops of the stuffed tomatoes to help them brown nicely.
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.
Remove the baking dish from the oven and let the tomatoes cool for 5 minutes before serving.
Serve warm as an appetizer, side dish, or alongside a fresh salad for a light meal.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 24.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1137 mg | 87% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1847 mg | 39% | |
*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.
