Baked Deviled Tomatoes
Baked deviled tomatoes offer a savory, cheesy treat with a hint of mustard and fresh vegetables, perfect as an appetizer or side dish for gatherings.
Ingredients
Instructions
- Halve each tomato and place cut side up on a baking dish.
- Sprinkle the tomato halves with salt and spread prepared mustard on each.
- Finely chop the bell pepper, celery, and green onion.
- Mix the chopped vegetables with melted butter.
- Spoon the mixture over each tomato half.
- Bake in a 325°F oven for 30 minutes.
Tips & Substitutions
For added flavor, try mixing in some grated cheese with the vegetable mixture before spooning it over the tomatoes. You can substitute the butter with olive oil for a healthier option. If you're out of mustard, a dash of vinegar or lemon juice can provide a nice tang. Use ripe but firm tomatoes to prevent them from becoming mushy while baking.
Serving Suggestions
Serve the baked deviled tomatoes as a delightful appetizer or side dish. They pair beautifully with grilled meats or a fresh salad. For a complete meal, enjoy them alongside a light pasta dish or the Cottontail Milkshake for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked tomatoes in a preheated oven at 350°F for about 10-15 minutes, until heated through. Avoid microwaving, as it can make the tomatoes watery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Deviled Tomatoes contains roughly 48 calories, with 1g protein, 8g carbohydrates, and 2g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 669mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes, you can customize the filling with any of your favorite vegetables. Zucchini, mushrooms, or even spinach would work well in place of the bell pepper and celery. Just be sure to finely chop them so they bake evenly.
What kind of tomatoes are best for baking?
Large, firm tomatoes such as beefsteak or vine-ripened tomatoes are ideal for this recipe. They hold their shape well during baking and provide a juicy, flavorful base for the filling.
Can I make these ahead of time?
Absolutely! You can prepare the stuffed tomatoes a few hours in advance and store them in the refrigerator until you're ready to bake. Just cover them with plastic wrap to keep them fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).