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Stuffed Tomatoes

These stuffed tomatoes can be a side dish or a main course
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: tomatoes
Servings: 6
Calories: 470kcal


  • 6 large ripe tomatoes
  • Stuffing:
  • 4 cups fresh soft bread crumbs
  • 1 medium onion finely chopped
  • 2 cloves garlic finely minced
  • 1/4 cup grated Parmesan -OR- Romano cheese
  • 1/4 cup chopped fresh parsley
  • 4 oz butter
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste


  • Preheat oven to 400 degrees F. If you are putting them on the BBQ grill, preheat the grill to high heat.
  • Cut off the tops of the tomatoes at the stem end, then scoop out the seeds and spines. I use a melon baller for this. Place the hollowed-out tomatoes cut side down on a paper towel lined plate.
  • For the stuffing, place the bread crumbs in a large bowl and melt the butter in a skillet over medium-high heat. Add the onion and garlic and cook until the onion is just soft; about 3 minutes.
  • Add the onion/butter mixture to the bread crumbs then add the parsley, cheese, salt and pepper. Mix well.
  • Fill each tomato cavity with the stuffing mixture, letting it mound up on the top.
  • Bake or grill about 5-10 minutes or until the tomato is just beginning to get soft. If you want more browning on the top of the stuffing, pop them under the broiler for a minute or two.


See video in post (if there is one)


Serving: 1tomato | Calories: 470kcal | Carbohydrates: 59g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 1121mg | Potassium: 473mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1745IU | Vitamin C: 21.9mg | Calcium: 204mg | Iron: 4mg