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Baked Stuffed Parmesan Tomatoes have an incredible stuffing made from crispy bread crumbs, cheese, and garlic that’s packed into sliced tomato halves and baked.
Last week, we spotted some gorgeous tomatoes at the market – so I immediately asked my husband Jack to make his delicious Baked Stuffed Parmesan Tomatoes!
This is a recipe that Jack served at many catered dinners back during his food service days, but it’s so simple to prepare, you could easily serve it as a side dish to a weeknight dinner.
These Baked Stuffed Parmesan Tomatoes start by first slicing tomatoes in half horizontally and removing the seeds. Then the tomato is stuffed with crispy panko breadcrumbs that are mixed with a blend of Parmesan and Romano cheese, fresh minced garlic, and a blend of seasonings and herbs, including fresh mint – which totally makes this dish! (If you’ve never added mint to a tomato recipe – don’t be afraid to try it! The touch of mint included in the recipe adds a great fresh flavor that is a perfect complement to the tomato flavor.)
These Baked Stuffed Parmesan Tomatoes are particularly good served alongside a nice steak or other grilled foods – but I also enjoy them as a meatless meal served alongside a salad. Enjoy!
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Baked Stuffed Parmesan Tomatoes
Baked Stuffed Parmesan Tomatoes have an incredible stuffing made from crispy bread crumbs, cheese, and garlic that’s packed into sliced tomato halves and baked.
Ingredients
- 4 medium-to-large tomatoes
- 1 cup panko breadcrumbs
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Romano cheese
- 1 tablespoon finely minced fresh garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry oregano
- 1 teaspoon finely minced fresh mint (this is a key ingredient and should not be omitted)
- 2 tablespoons good quality extra virgin olive oil
Instructions
- Cut tomatoes in half horizontally and with a teaspoon, scoop out seed pockets and discard, leaving pulp and core. Once cut, place the tomatoes upside down on paper towels. They will drain and dry and bake better this way.
- Preheat oven to 450 degrees and line a small pan with foil and spray with kitchen pan spray. Set aside.
- While tomatoes are drying, in a medium bowl place all other ingredients and mix to combine.
- Invert the tomatoes and place on prepared pan.
- Start by filling all the crevices left behind when you removed the seeds. Then place the remaining mixture over the top of each, pressing down slightly just to keep the crumbs in place.
- Place uncovered in the oven for up to 20 minutes or until golden brown and just slightly soft on the outside of tomato. Tomato size and ovens vary so cooking time may be plus or minus five minutes. Our medium-sized tomatoes were done in just about 18 minutes. If they get too brown too quick, finish baking with foil over tops.
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oh my! I would never have thought to but the mint in there!
My grandmother always used to make baked tomatoes and I always loved them. I don’t know why I never think to make them for my family. These look wonderful!
This is just about as perfect as it gets!
What a great summery garden dish. I don’t think I have actually used mint w/ tomato but it just so happens I’ve got a big bunch of mint in my fridge right now, so I’m intrigued enough to try it out!
I can’t wait to try these. I always forget about tomatoes
I would have never thought of stuffing tomatoes! I get tomatoes from the market, as well. Would love to turn them into this delicious side dish!
I’ve made stuffed tomatoes a few times, but I’ve never tried using fresh mint before. It sounds like it would add a really nice pop of flavour, though, especially with all of the other amazing flavours that are mixed into that stuffing.
Looking forward to trying these once the ripe summer tomatoes show up!
Thanks Isabelle!
Looks like a great meal!
Thanks Medeja!
One of my favorite things to do with my summer garden tomatoes!
I am wondering if lemon balm / mint is OK, in your opinion
Hi Catherine – We actually haven’t tried lemon balm in our Italian/tomato dishes – so I’m not sure how it will taste. I’d personally use regular mint but if you try the recipe with the lemon balm instead please let us know how it comes out!