Baked Stuffed Tomatoes
Baked Stuffed Tomatoes are a delightful dish featuring tender tomatoes filled with a savory mixture of mushrooms, herbs, and breadcrumbs. The combination of flavors is comforting and satisfying, making it perfect for a light lunch or a side dish at dinner gatherings.
Ingredients
Instructions
- Blanch and peel skin from tomatoes.
- Cut out stem and remove pulp.
- Cook mushrooms in milk for 3 minutes.
- Add salt, rosemary, and savory to taste.
- Stir into cheese and breadcrumbs and fill each tomato with 1/4 of the mixture.
- Bake for 8 minutes in a 400 degree oven.
- Serve cut side down so filling is a surprise when cut open.
Tips & Substitutions
For an extra layer of flavor, consider adding grated cheese like Parmesan or mozzarella to the stuffing. If you don't have fresh rosemary, dried rosemary can be used, but reduce the amount to avoid overpowering the dish. You can also substitute the mushrooms with spinach or other vegetables for a different taste. This dish pairs beautifully with Mediterranean recipes, making it a versatile option for dinner.
Serving Suggestions
Serve the baked stuffed tomatoes warm, cut side down for an exciting presentation. They make a great appetizer or side dish alongside grilled meats or a fresh salad. Pair with a light white wine or a crisp salad to complement the flavors. For a complete meal, consider serving with Zucchini Pie or Fresh Herbed Vermicelli.
Storage & Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the tomatoes in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as this may make the stuffing soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Stuffed Tomatoes contains roughly 12 calories, with 0g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 499mg per serving (22% 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 different vegetables for stuffing?
Absolutely! You can experiment with various vegetables like zucchini, bell peppers, or eggplant. Just ensure that the vegetables are pre-cooked before mixing with the stuffing to avoid excess moisture. These alternatives can provide different textures and flavors, making your dish more versatile.
How do I prevent the tomatoes from becoming too watery?
To prevent watery tomatoes, make sure to remove as much pulp as possible and consider lightly salting the insides of the tomatoes before stuffing. This can help draw out excess moisture. Baking at the right temperature will also help maintain the structure of the tomatoes.
Can I make these stuffed tomatoes ahead of time?
Yes, you can prepare the stuffed tomatoes a day in advance. Assemble them and store them covered in the refrigerator. When ready to bake, simply pop them in the oven straight from the fridge, adding a few extra minutes to the baking time as needed.
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).