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Stuffed Aubergine Eggplant Zucchini Tomatoes

Stuffed Baked Tomatoes

Tasha Powell
An easy vegetarian dish. Serve as a side or as a main course with other stuffed vegetables. and a salad
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Cheese grater
  • Small baking rack
  • Baking dish
  • Paring knife
  • Food processor (if you are making your own bread crumbs)

Ingredients
 
 

  • 6 Tomatoes medium to large

For Stuffing & Top:

  • 1 cup Bread Crumbs toasted or use stale bread – grind in a food processor
  • 2 oz Gruyere Cheese 1/2 for filling and 1/2 for the topping
  • 1 Garlic Clove chopped very finely
  • 2 oz Olive oil
  • Salt & Ground Pepper
  • ½ bunch Fresh Parsley chopped – used for filling and garnishing
  • ½ bunch Fresh Basil chopped – used for filling and garnishing
  • Optional: Finishing Salt

Instructions
 

  • Cut the tops off the tomatoes. Scoop out the pulp, leaving ¼ inch shell. Invert onto a small baking rack with paper towels underneath to drain.
  • Mix the stuffing ingredients, spoon into tomatoes, Use the 1 oz of cheese that was set aside and sprinkle on top.
  • Place tomatoes in a baking dish and bake at 350°F (175°C) for 35 -40 minutes.
  • To serve, garnish with chopped basil and parsley.
  • Optional: use a finishing salt such as the French Fleur de Sel or Maldon Sea Salt Flakes.

Notes

Plating ideas: Tomato emulsion and basil emulsion (use squeeze bottles), Microgreens, edible flowers with multicolour grape tomatoes finished with a drizzle of balsamic reduction.
Keyword Cheese, Tomatoes
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