Baked Stuffed Vine-Ripe Tomatoes

Caper and Olive
by Caper and Olive
4 servings
30 min

So, if you are looking for a simple and versatile side dish, turn to the bunch of vine-ripe tomatoes that you may have growing in your garden or have purchased for your local market and make these Baked Stuffed Tomatoes.

Take these vine-ripe tomatoes cut off their tops and scoop out the inside. Then fill them up with a mixture of breadcrumbs, grated cheese, freshly ground black pepper and fresh herbs. After they are finished baking, top them off with some shaved Pecorino Romano cheese that will gently melt from the heat of freshly baked tomatoes.

You are left with a simple and delicious side dish for your dinner tonight or any day of the week. These go well with chicken cutlets, grilled pork chops, even a great side for a fish fillet. It is an extremely versatile side dish.

Baked Stuffed Vine-Ripe Tomatoes
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 4 large vine-ripe tomatoes
  • 1 large garlic clove, minced
  • 1/2 cup dried seasoned breadcrumbs
  • 1/2 cup pecorino Romano cheese
  • 1/4 ts fresh ground black pepper
  • 1/4 cup fresh flat leaf parsley, chopped
  • 6 large basil leaves, chopped
  • 1/3 cup shaved pecorino, for topping

Preheat the oven to 375°.
In a medium bowl, combine the breadcrumbs, grated cheese, fresh ground lack pepper and chopped fresh herbs. Stir together until well combined. Set aside
Slice off the tops of each tomato and with a spoon, scoop out the insides and discard. Place the tomatoes in a small baking dish and spoon the breadcrumb and cheese mixture evenly between the tomatoes. 
Bake in the preheated oven for 18-20 minutes. When you take the baked tomatoes out of the oven, top with the shaved pecorino Romano cheese and serve hot
Caper and Olive
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