Cheese Stuffed Tomatoes

Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Post may contain affiliate links. Read my disclosure policy.

Fresh, ripe tomatoes are the perfect match for basil, cheese, and buttery panko crumbs. This family recipe for Cheese Stuffed Tomatoes is a simple appetizer bursting with summery flavor!

My Granny’s Recipe for Stuffed Tomatoes

Sometimes the simplest things can be the best things. These cheese stuffed tomatoes? Definitely one of those things. They are made simply with just a few ingredients, but somehow when those ingredients come together, they are pure heaven. 

My Granny has been making these for many years, and thankfully she shared the recipe with me (which definitely comes in handy in the summer months, to help use up some of the tomatoes from my overflowing garden!). Cheese stuffed tomatoes sort of channel the taste of a margherita pizza. I love making it for special occasions, but the recipe is easy enough to make any time at all!

From top left: Vine-ripe tomatoes, bread crumbs, salt and pepper, garlic, cheese, fresh basil, butter, olive oil.

The List of Ingredients

So what’s in this recipe? Just fresh tomatoes and a few pantry staples! Anytime you have a tomato or two, you can pull together this quick dish.

  • Fresh Tomatoes: I like to use tomatoes on the vine; they’re almost always just the right size and shape (about the size of a tangerine).
  • Bread Crumbs: I like panko because of the extra texture they add, but you can also use regular breadcrumbs or homemade.
  • Basil: Chop up the basil, and have some extra for garnish if possible.
  • Cheese: I use shredded Monterey Jack cheese, but you could substitute other cheeses if you like.
  • Garlic: You’ll need a minced or pressed clove of garlic. In a pinch, you can substitute a little bit of garlic powder, but the flavor won’t be as fresh.
  • Salt and Pepper
  • Butter: Melt the butter before using.
  • Oil: For drizzling.

How to Make Cheese Stuffed Tomatoes

Making this dish couldn’t be easier. It’s a no-miss, no-fuss dish that’s perfect for serving anytime. Here’s how you make it, step by step:

  1. Preheat the Oven and Prep the Tomatoes. Start by preheating your oven to 400°F. Slice the top off of each tomato, and use a spoon to gently hollow each one out. (Reserve the tomato flesh that you scoop out for the filling.) You want to leave a ½-inch-thick shell. Place the tomatoes in a baking dish, and set them aside.
  2. Make the Stuffing Mixture. Drain any excess liquid from the reserved tomato flesh, and chop it up into small chunks. Place the tomato chunks in a bowl, and add the bread crumbs, basil, cheese, garlic, salt, and pepper. Drizzle the melted butter over this mixture, and stir it will to combine.
  3. Stuff the Tomatoes and Bake. Gently fill each tomato shell with the stuffing mixture, until they slightly overflow. Drizzle the tops with olive oil, and bake uncovered for about 15 minutes. When the tomatoes are soft, and the cheese is melted, take the dish out of the oven, and serve warm.
  4. Enjoy!

Tips for Success

While this recipe is super easy, I do have a few helpful hints I would like to share. These are my top tips for making the best cheese stuffed tomatoes, every time.

  • Tomato Size: For even baking, make sure you choose tomatoes that are all about the same size. Round tomatoes will be easier to stand up and fill than flatter or more oval tomatoes.
  • Tomato Scooping: Be sure not to scrape the tomato sides too thin, or the tomatoes won’t stand up and stay intact during baking.
  • Filling Options: The simple filling mixture can be customized to fit what you like or have on hand – choose whatever cheeses and herbs you like. Keep in mind that some cheeses and herbs may be more pungent and/or dry than the ones in this recipe, though, and adjust as needed.
Baked tomatoes stuffed with cheese and breadcrumbs on a white plate with basil on top.

Serving Suggestions

To serve, you can use these cheese stuffed tomatoes as an appetizer, a side dish, or a light vegetarian main course. Here are some of my favorite recipes to serve alongside this easy tomato dish:

  • Grilled Chicken: Juicy grilled chicken goes with everything, especially these summery tomatoes. Try this easy recipe for Grilled Rosemary Honey Mustard Chicken – you’ll fall in love with the incredible flavor combination!
  • Salmon Patties: A platter of Crispy Salmon Patties can turn stuffed tomatoes into a savory, satisfying meal. Yum!
  • Steak: This Juicy Flank Steak would go great with these fresh stuffed tomatoes for a perfect light dinner.

How to Store and Reheat Leftovers

These stuffed tomatoes really are best served fresh, but you can store the leftovers:

  • To store, place the tomatoes in an airtight container, and refrigerate for 3 – 4 days.
  • To reheat, bake in a 350F oven for 10 – 15 minutes, or until heated through.
A baked tomato appetizer on a small white plate with a fork.

Can I Freeze This Recipe?

In general, tomatoes become rather mushy after freezing and thawing, so I do not recommend freezing these. However, you can freeze them if you wish, by cooling them and wrapping them tightly in plastic wrap. Place in freezer bags and freeze for up to 2 months. Reheat in a 350°F oven directly from frozen.

Cheese stuffed tomatoes garnished with herbs.
4.8 from 6 votes
Print Pin Recipe
Yield: 6 Servings

Cheese Stuffed Tomatoes

Fresh, ripe tomatoes are the perfect match for basil, cheese, and buttery panko crumbs. This family recipe for Cheese Stuffed Tomatoes is a simple appetizer bursting with summery flavor!
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes

Ingredients

  • 6 ripe tomatoes, on the vine
  • ½ cup Panko breadcrumbs
  • 8 sweet basil leaves, chopped (plus more for garnish)
  • 1 cup Monterey Jack cheese, shredded
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons butter, melted
  • Oil, for drizzling

Instructions 

  • Preheat the oven to 400°F. 
  • Remove the tomatoes from the vine, and slice the tops off of each. With a spoon, gently hollow out the centers of each tomato (leaving a ½-inch thick shell) and place in an empty baking dish. Set aside.
  • Drain any extra liquid from the tomato pulp, and then lightly chop the remaining pulp into smaller chunks. Place the chopped pulp into a medium-sized bowl.
  • In that same bowl with the tomato pulp, add in the bread crumbs, chopped basil leaves, shredded cheese, minced garlic, salt, and pepper. Drizzle with the melted butter and stir until fully combined.
  • With a spoon, gently fill the empty cavity of each tomato with the filling, until it is slightly overflowed. Drizzle the tops with olive oil.
  • Bake uncovered for 15 minutes, or until the tomatoes are soft and the cheese is melted. Serve warm.

Video

Notes

Storage:
These stuffed tomatoes really are best served fresh, but you can store the leftovers.
  • To store, place the tomatoes in an airtight container, and refrigerate for 3 – 4 days.
  • To reheat, bake in a 350F oven for 10 – 15 minutes, or until heated through.

Nutrition

Serving: 1, Calories: 185kcal, Carbohydrates: 8g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 403mg, Fiber: 1g, Sugar: 2g

Categories:

More Fresh Vegetable Recipes

Post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Recipe Rating




71 Responses
  1. Doug

    4 stars
    Great. Two suggestions: mature cheddar cheese or blue stilton are much stronger than monterey jack. Also for two persons use beef tomatoes, with small ones it’s to fiddly to scoop out much. Enjoy!

  2. Ezpaperz | Easy News & Updates | 100 easy recipes you can make at home right now – Condé Nast Traveller India

    […] stuffed tomatoes A fun treat for your kids. It’s so simple, they can attempt this too! Recipe here.53. Andhra tomato pickleLooking for a project with tasty results? Recipe […]

  3. Debra M.

    I made this recipe with cherry tomatoes for appetizers, and they are delicious! I doubled your ingredients and used 2 pints of tomatoes. Thank you!!!

  4. Kendra Little

    Love this! I’m making some meat-stuffed bell peppers for company tomorrow night. I can make these as well for the perfect stuffed-veg party!

  5. Jay

    I did this today with some fresh off the vine early girls and it was delicous. I set the oven temperature to 450 degrees and baked them for 15 minutes. This recipe is going into my regular rotation.

  6. sisir

    I am making these right now. I will let everyone know how they turn out. They looked so good, had to try it out:-)

  7. Jenna @ Newlyweds

    Oh my goodness my hubby will love these as will I. Perfect way to enjoy some of our garden veggies. Thanks for sharing.

  8. Holley

    I am making these right now. I will let everyone know how they turn out. They looked so good, had to try it out:-)

  9. JennF

    Hi these look fantastic & they’re exactly what I needed to add to my menu tomorrow. Just one question though, why wrap each tomato individually in foil?

  10. Kelly

    Hi! I stumbled in here last night for the first time, I am definitely a novice, but you make everything so easy to understand. I am trying the tomatoes tonight, the look DELICIOUS! (PS, I am trying the chicken souvlaki and tzaiki sauce tomorrow night) Thanks so much!!

  11. lisaiscooking

    Tomatoes are so lovely right now, and stuffing them sounds delicious. Great to know they’re low calorie too!

  12. denise @ quickies on the dinner table

    Wow!! Those pics just pop right off the page!! These look absolutely paw-the-screen good!

  13. grace

    mmm. i often think of stuffed tomatoes as an okay dish, only worth the effort if i’m feeling particularly energized. your filling, however, changes all that–i LOVE me some jack cheese. gorgeous work, jessica!

  14. Sharlene

    Mmm! These look so good. I’ve never tried to make these kind of tomatoes but whenever I see them at gatherings I’m all over them. Such a perfect side dish!

  15. Joanne

    I couldn’t help but laugh because I can totally use some ass friendly recipes at the moment. Especially ass friendly recipes that are delicious and involve cheese. Those are HARD to come by!

    I love that these use homegrown tomatoes! So amazing. And yeah grandmas are EXCELLENT creatures!

  16. Tom

    I’m not a huge fan of cooked tomato, though these looks absolutely delicious!

    Could I cook the ingredients and then stuff into a raw tomato?? d’ya reckon that would taste gross? :D

  17. theUngourmet

    I can hardly wait for my garden tomatoes to be ripe and ready! I will be making this recipe for sure. Such gorgeous photos!

    I love your blog header too!

  18. Mary

    Jessica these look and sound delicious. I definitely will be trying these when our tomatoes come in. I hope you’ve had a great day. Blessings…Mary

  19. Jeannie

    Hi! Just dropping by the say thanks for visiting! Wow! you have a very lovely blog…I love your slide photos at the top of your blog, how did you do that?

    The tomatoes certainly look healthy and delicious! Look at the juice indeed!

  20. Christine @ Fresh Local and Best

    These look like a terrific appetizer, and if you have enough a great dinner. It is such a blessing to have people around you who instill the virtues of gardening and cooking.

  21. Jen_from_NJ

    This stuffed tomato recioe will be great for our famous Jersey tomatoes! Thank you to you and your Granny! The photo is perfect!

  22. julie

    wow girl your blog is amazing! and soooo are these tomaters :) i love spark recipes! the daily ones make me want to cook something serious like this everyday!

  23. Juliana

    What a beautiful dish…and sure your stuffed tomatoes look very tasty…absolutely gorgeous. Love the pictures!

  24. Faith

    These tomatoes are gorgeous! And wow, 150 calories a tomato? There is absolutely no way I could pass up a meal like this!

  25. Doc

    Fantastic! So delicious with the fresh from the garden tomatoes here in Fla! Pics are lovely as well. Excellent site!
    -Doc

  26. Lawyer Loves Lunch

    Yay! So glad to have found another fabulous Texan in the blogging world. These look awesome and the pictures are beautiful! :)

  27. Cooking with Kait

    Hi Jessica, thanks for stopping by my blog. I hope you will give the dumplings a try. These stuffed tomatoes look delicious. Thanks for sharing the calories information.

  28. Barbara

    What mouth-watering photos! I love stuffed tomatoes, Jessica. And if you can make them less calories, all the better. Be fun to try this in the cherry tomato size too.

  29. Georgia @ The Comfort of Cooking

    That last picture with the perfect water droplet – Oh! So amazing. This looks like a scrumptious recipe. Thank your Granny on behalf of all your drooling readers!

  30. Ameena

    Beautiful photography Jessica! You certainly are not a novice anymore, if ever.

    Anything stuffed with cheese is a winner in my book. :)

  31. Chef E

    I love popping these into my mouth! Tomatoes has to be my all time favorite food, and then you add cheese, well, need I say more!

    I am laughing at the bottom post- mine just left me this morning :( he travels a lot for work and then I have no one to cook for!

  32. Nicole

    Thanks for leaving a comment on my blog and I’m so glad I found yours! This recipe looks delicious and I love the story of your granny. So cute.

  33. Polwig

    These look amazing. Great presentation also. I wonder if you can stuff cherry or grape tomatoes this way for little fingers.

  34. caronae

    These look absolutely gorgeous and perfect for one person! Unfortunately, tomatoes are my most hated food so I probably won’t be trying them, but I could definitely make it with peppers or something instead! I’ve lived by myself for several years so I’m used to cooking for one. There are actually a lot of options, especially if you embrace leftovers! I like to do stir-fries, quesadillas/wraps, single serving steaks/salmon with roast veggies, etc. Good luck!

  35. Raina

    These look wonderful. I love things like this..anything with cheese and breadcrumbs has me written all over it..lol. And with the fresh garden tomatoes..yum! I have my grandmother still with me too and I know what you mean..I really treasure her advice and instruction with cooking.

  36. Becca

    Per usual, your pictures left me drooling all over myself and giddy with excitement for when my bumper crop of tomatoes is ready to pull off of my Topsy Turvy (no, I do NOT have a garden… *sniffle*)

    As for meals for one, here is my suggestion:

    Bake a fish fillet of your choice “En Papillote” (in a package)
    The parchment paper is cut into a cute heart shape, which should help remind you how loveable you are while Jorge isn’t there to tell you in person! Keep the calories down by using just a LITTLE compound butter. Don’t drown the poor thing! :-)

  37. FOODESSA

    Jessica…these stuffed tomatoes look incredibly appetizing.
    The photo transmits perfectly through the screen.
    I love the ingredients. The only thing that I personally change is the breadcrumbs for crushed whole grain bran cereals. Besides that…everything is fabulous ;o)
    Flavourful wishes, Claudia

  38. Chiara

    I loooove stuffed tomatoes. And I especially love stuffed tomatoes that are ass friendly! Great blog, I’ll make sure I check it out often.

  39. Katerina

    Jessica Hi, Thanks for stopping by my blog. You gave me the chance to know you and your beautiful blog. These tomatoes look delicious. Here in Greece we stuff them with rice, herbs and raisins. This is a very summery dish.

  40. tigerfish

    I agree. It’s always so simple so good! These cheesy tomatoes must be so spurting out deliciousness when bitten on….

  41. Angie's Recipes

    I have never seen any tomato dish looking so pretty! And your photograph tells me how delicious these cheesy stuffed tomatoes taste!
    Thanks, Jessica, for dropping by my blog. :-)

    Angie

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.