a serving of baked tomatoes on a wooden plate
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Baked Stuffed Tomatoes

Simple stuffed tomatoes with parmesan, garlic and herbs for a fancy veggie sidedish
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Italian
Servings: 6 servings
Author: Trish | The In Fine Balance Food Blog


  • 6 vine ripened tomatoes cut in half (through stem end) seeds scooped out
  • 2 tsp crushed garlic (about 2 small cloves)
  • 1/4 cup fresh basil leaves finely chopped and shredded
  • 1/4 cup fresh parsley finely chopped
  • 1/2 cup panko breadcrumbs (use gluten-free panko for a gluten-free version)
  • 1 oz parmesan cheese finely grated
  • 1 tsp onion powder
  • 1 to 1-1/2 tsp sea salt divided
  • 1 tsp freshly ground black pepper divided
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil divided


  • Preheat oven to 350 degrees. Lightly brush a baking pan with about 1/2 tablespoon of the olive oil. Arrange tomatoes on the baking tray cut side up. Sprinkle with 1/2 teaspoon of salt and freshly ground black pepper
  • In a small bowl toss together garlic, basil, parsley, panko, cheese, onion powder, half teaspoon of sea salt, fresh ground black pepper,  lemon juice and remaining olive oil. Mix well and taste for seasoning. This should be acceptably salty. Adjust with salt and pepper if needed. 
  • Spoon mixture evently into tomato halves, starting with a heaping tablespoon each. Then evenly divide the remaining between the tomatoes. Heaping as necessary. Do not pack. Bake at 350 for about 30 minutes.  Tomatoes will be soft and skin slightly wrinkly and stuffing will be golden on top. Serve.


Best served fresh from the oven. Can be stuffed and prepped several hours ahead of time, then placed in the oven for baking 3o minutes or so before planned meal time.