Online Recipe Book

Stuffed Tomatoes

Adapted from "Best American Side Dishes", by America's Test Kitchen, c2005, p231
2 servings
Prep info
10 min prep + 30 min prep + 20 min bake
Prep time
Not set
Cook time
1 hour
Time required
1 hour
Oven preheat


  • 2 tomatoes (large, about 8oz each, firm & ripe; 1/8" sliced off stem end, cored, & seeded)
  • 1/2 t coarse salt (kosher salt if available)
  • 1/2 c bread crumbs (homemade; coarse)
  • olive oil (about 6 tsp, divided, as needed)
  • 30 g grated parmesan (about 1/4 cup)
  • 1/4 c chopped basil (fresh, about 10g I think)
  • 2 t minced garlic
  • 1 t freshly ground black pepper (to taste)


1. Sprinkle the inside of each tomato with the salt.  Place them upside down on several layers of paper towels.  Let stand to remove any excess moisture, about 30 minutes.

2. Meanwhile, toss the bread crumbs with 2 tsp of olive oil plus the Parmesan, basil, garlic, and pepper in a small bowl; set aside.  Adjust an oven rack to the upper-middle position and heat the oven to 375F.  Line the bottom of a baking dish with foil.

3. Wad some paper towels and use them to pat the inside of each tomato dry.  Arrange the tomatoes in a single layer in the baking dish.  Brush the cut edges of the tomatoes with oil.  Mound the stuffing into the tomatoes (about 1/4 cup per tomato) and drizzle with another tsp oil per tomato.  Bake until the tops are golden brown and crisp, about 20 minutes.  Serve immediately.


SJ Note 10 May 2014: Good.  Needed more stuffing, so I've doubled the amount of that.  It didn't get golden brown after 20 minutes, but we ate it anyway because the rest of the meal was ready.  A good start.  Will try again.