Baked Stuffed Tomatoes Recipe

Overview

These baked stuffed tomatoes turn ripe, juicy tomatoes into a satisfying vegetarian side dish or light main course. The filling combines cooked rice, sautéed onion, garlic, parsley, Parmesan, and lemon zest, while a breadcrumb topping adds a crisp contrast to the soft tomato.

The key to good stuffed tomatoes is removing enough watery pulp without hollowing the shells too aggressively. A short rest after baking lets the filling settle and makes the tomatoes easier to serve without losing all their juices.

Ingredients

• 6 medium ripe but firm tomatoes, about 7 ounces (200 g) each
• 2 tablespoons extra-virgin olive oil, divided
• 1 small yellow onion, finely diced, about ¾ cup (115 g)
• 2 garlic cloves, finely minced
• 2 cups cooked long-grain white rice, cooled slightly, about 350 g
• ½ cup finely grated Parmesan cheese, plus 2 tablespoons for topping
• ¼ cup chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• ½ teaspoon kosher salt, plus more for seasoning the tomatoes
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ cup plain dried breadcrumbs or panko
• 2 tablespoons chopped fresh basil, for serving, optional

How to make it

1. Heat the oven and prepare the dish. Heat the oven to 400°F (200°C). Lightly oil a 9-by-13-inch baking dish with 1 teaspoon of the olive oil. If your tomatoes are especially large, use a dish in which they fit snugly so they stay upright.

2. Cut and hollow the tomatoes. Slice a thin lid from the stem end of each tomato. Use a small spoon to scoop out the seeds and most of the pulp, leaving a tomato shell about ¼ inch (6 mm) thick. Reserve ½ cup of the pulp and finely chop it; discard the remaining watery seeds and pulp. Sprinkle the inside of each tomato lightly with salt, then place them cut-side down on a plate for 10 minutes. This draws out excess liquid.

3. Cook the aromatic base. Warm 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent rather than browned. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the reserved chopped tomato pulp and cook for 2 to 3 minutes, until most of its liquid has evaporated.

4. Make the filling. Remove the skillet from the heat. Stir in the cooked rice, ½ cup Parmesan, parsley, lemon zest, salt, pepper, and oregano. Taste a small amount and adjust the salt if needed. The mixture should be moist enough to hold together when pressed but not wet or runny. If it looks loose, stir in 1 tablespoon of breadcrumbs.

5. Fill the tomatoes. Turn the tomato shells cut-side up in the prepared baking dish. Spoon the rice mixture into each one, pressing gently so there are no large air pockets. Mound the filling slightly above the rim, but do not pack it tightly; the rice needs room to heat through. Replace the tomato lids if desired, or leave the filling exposed for a more golden top.

6. Add the topping. Mix the breadcrumbs with the remaining 1 tablespoon olive oil and 2 tablespoons Parmesan. Sprinkle the mixture evenly over the filled tomatoes. Pour 2 tablespoons of water into the bottom of the baking dish, taking care not to splash the tops. The water creates gentle steam without soaking the filling.

7. Bake until tender and golden. Bake for 30 to 40 minutes, until the tomato skins look slightly wrinkled, the shells yield easily when pressed with a knife, and the filling is hot in the center. If the topping browns before the tomatoes are tender, loosely cover the dish with foil for the final 10 minutes. For a darker crust, broil for 1 to 2 minutes at the end, watching closely.

8. Rest and serve. Let the tomatoes rest in the dish for 5 minutes. Scatter with fresh basil, if using, and serve warm. The tomatoes should hold their shape when transferred but release some juice when cut.

Expert tips

• Choose the right tomatoes: Medium, firm tomatoes with thick walls are easier to hollow and less likely to collapse. Very ripe, soft tomatoes can still work, but reduce the baking time and handle them gently.
• Use cooled rice: Hot rice can make the filling soft and steamy. Cook the rice ahead, spread it on a plate, and let it cool for 10 to 15 minutes before mixing.
• For a vegetarian Parmesan substitute: Use a vegetarian hard cheese or replace the Parmesan with 3 tablespoons nutritional yeast plus an extra pinch of salt. The flavor will be slightly less savory but the filling will still work.
• For brown rice: Substitute 2 cups cooked brown rice by weight. Its firmer texture makes a hearty filling; add 1 tablespoon olive oil if the mixture seems dry.
• If the tomatoes are watery: Drain the hollowed shells cut-side down for the full 10 minutes, and cook the chopped pulp until it looks thick rather than glossy. Excess liquid is the most common cause of soggy filling.
• If the filling dries out: Cover the dish loosely with foil for part of the bake, or stir 1 to 2 tablespoons of tomato pulp or vegetable broth into the filling before stuffing.

Serving and storage

Serve the tomatoes as a side dish with roasted vegetables, grilled chicken, or a crisp green salad. They can also make a light main course with extra rice or beans on the side. For another meat-free meal built around a crisp, savory filling, pair the same kind of fresh salad with these baked falafel pitas.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, until hot throughout; the breadcrumb topping will stay crisper than it would in a microwave. If using a microwave, heat one tomato at a time in 30-second intervals, knowing that the topping will soften. Freezing is not recommended because thawed tomatoes tend to become watery and fragile.

Frequently asked questions

Can I make baked stuffed tomatoes ahead of time?

Yes. Hollow the tomatoes and prepare the filling up to 1 day ahead, then refrigerate them separately. Fill the tomatoes just before baking, adding about 5 to 10 minutes to the cooking time if the filling is cold.

Why are my stuffed tomatoes watery?

The tomatoes may have retained too much pulp, or the filling may have been too wet. Drain the hollowed shells cut-side down, remove the seeds, and cook the reserved pulp until its liquid evaporates before mixing it with the rice.

Can I use uncooked rice in the filling?

No. Use fully cooked rice for this recipe. Uncooked rice needs substantially more liquid and cooking time, and it can leave the tomato shells overcooked before the rice becomes tender.

What can I use instead of Parmesan?

Use a vegetarian hard cheese, pecorino, or 3 tablespoons nutritional yeast with a little extra salt. For a dairy-free filling, omit the cheese and add 1 tablespoon olive oil plus 2 tablespoons toasted breadcrumbs.

How do I keep the tomatoes upright while baking?

Choose a snug baking dish, or nestle the tomatoes close together so they support one another. If they still wobble, trim only a very thin slice from the bottom, taking care not to cut into the hollow.

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