Make the most of summer produce with these easy baked stuffed tomatoes made with garden fresh herbs, juicy tomatoes and a tasty breadcrumb filling. This simple recipe is an Italian-inspired dish that makes a delicious side dish or a healthy light lunch bursting with flavor!
There's nothing quite like a ripe summer tomato, still warm from the garden. During peak tomato season, I'm always looking for ways to let their natural sweetness shine. That's where these baked stuffed tomatoes come in. Filled with breadcrumbs, garlic, herbs, a little cheese and a drizzle of olive oil, they're the perfect way to turn your garden haul into a simple, elegant dish.
Whether you're serving these as a side at dinner or enjoying them with a salad for lunch, they deliver a satisfying rich tomato flavor in every bite.
Ingredients you will need
- 6 medium size tomatoes (beefsteak tomatoes, heirloom tomatoes, or any ripe, firm variety)
- 1½ cups fresh breadcrumbs (not dry from a can)
- ¼ extra virgin olive oil (lemon infused is my favorite), plus more for drizzling
- 1 cloves garlic, finely minced
- ¼ cup chopped fresh herbs (parsley, basil, oregano, or thyme)
- 2 tablespoons grated Italian cheese
- Kosher salt and freshly ground black pepper, to taste
How to make fresh breadcrumbs
Homemade breadcrumbs are a game-changer and a great way to reduce food waste. Just take a few slices of day-old stale bread (rustic, sourdough, or even a crusty baguette works beautifully), slice off the crust, tear the rest into chunks, and pulse in a food processor until you reach a coarse, crumb-like texture.
Helpful instructions
1. Prep the Tomatoes
Wash your tomatoes and slice them in half. Use your fingers or small spoon to scoop out the seeds. Lightly salt the inside of each tomato and turn them upside down on a paper towel lined rack to drain for 20 to 30 minutes.
2. Make the Stuffing
In a bowl, combine the fresh herbs, breadcrumbs, garlic, cheese and olive oil. Season generously with salt and pepper. The mixture should be moist enough to hold together slightly when pressed.
3. Stuff the tomatoes
Place the hollowed-out tomatoes in a greased baking dish. Spoon the breadcrumb mixture into each tomato, packing it lightly and mounding on top. Drizzle the stuffed tomatoes with a little olive oil to help them crisp up in the oven.
4. Bake
Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the tomatoes are tender and the tops are golden brown.
Tips for the best stuffed tomatoes
- Choose firm, ripe tomatoes that hold their shape during baking. Avoid overly juicy or overripe tomatoes.
- Mix up the herbs based on what you have in your garden. Parsley, thyme, oregano, and basil all work beautifully. Dry herbs are okay, but for best flavor use fresh.
- Add extras like chopped olives, lemon zest, pine nuts, sun-dried tomatoes, capers, or even cooked crumbled Italian sausage for a heartier version. Be creative.
- Make it vegan by skipping the cheese or using a plant-based alternative.
- Make it gluten free by using gluten free bread to make the breadcrumbs.
What to serve with baked stuffed tomatoes
These stuffed tomatoes are incredibly versatile. Serve them as a great side dish with grilled meats, roast chicken, or fish. They're also lovely as a vegetarian main dish served alongside a salad, rice or pasta.
I especially love them paired with a chilled glass of Gazella vino verde and a crusty piece of bread to soak up the tomato juices. That's summer perfection.
Storing and reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or enjoy them at room temperature the next day-they're just as delicious.
Why this stuffed tomato recipe works
- Seasonal and sustainable: A great way to use fresh garden tomatoes and reduce food waste with homemade breadcrumbs.
- Simple ingredients: No complicated steps or fancy tools-just real, whole foods.
- Customizable: Easily adapted for different dietary needs or flavor preferences.
Final thoughts
If you're staring down a counter full of ripe tomatoes and wondering what to make, give these baked stuffed tomatoes with herbed breadcrumbs a try. Like this amazing gazpacho they celebrate the peak of tomato season with minimal effort and maximum flavor.
As always, I'd love to hear how you make this stuffed tomato recipe your own. Did you sneak in a favorite ingredient, add a different herb, or pair it with something unexpected? Let me know in the comments below!
Stuffed Tomatoes
Equipment
- 1 baking dish
Ingredients
- 6 firm ripe tomatoes any variety
- Kosher salt
- 1 ½ cups white homemade breadcrumbs larger crumb texture
- ¼ cup chopped green herbs basil, thyme, oregano, flat leaf parsley
- 2 tablespoons pecorino romano or parmesan cheese freshly grated
- 1 clove garlic grated on a microplane
- Freshly ground black pepper
- ¼ cup extra virgin olive oil I prefer lemon infused
Instructions
- Line a cooling rack with paper towels. Lightly coat a baking dish with olive oil. The baking dish should allow the tomatoes to fit snuggly together in a single layer.
- With a sharp knife, cut round tomatoes in half crosswise, or lengthwise if elongated like a plum tomato. Scoop out the seeds with your fingers or a spoon. Sprinkle salt on the inside of the tomatoes. Place tomatoes upside down to drain on the prepared rack. Drain for 20 to 30 minutes at room temperature.
- Heat oven to 375F.
- In a mixing bowl, using a fork, toss breadcrumbs, herbs, cheese, garlic, 1 teaspoon of salt and a few grinds of pepper. Add just enough olive oil to moisten the stuffing, fluffing with the fork until crumbly.
- Arrange tomatoes in prepared casserole dish. Divide the crumb mixture among the tomatoes, patting it in and mounding on top.
- Bake in the upper half of the oven for 25 to 30 minutes or until the tomatoes are tender and the crumbs a golden brown.
- Serve hot or chill and serve cold sprinkled with fresh herbs.
Carol Walsh says
Can't wait to make these too! Our tomatoes are still green so off to Vazauskas Farm I go!
lisaKeys says
I love fresh tomatoes from the farm, too.
Bill says
Best way to eat tomatoes
lisaKeys says
We have so many tomatoes and zucchini. The stuffing will be great in the zucchini, too.
lisaKeys says
One of my favorite summer recipes.