It’s mid August so that means tomatoes are delicious right now! Maybe you’ve been growing some in your garden and have more than you know what to do with, or maybe you’ve seen all types of tomatoes on sale at the grocery store and are wondering how you can serve them. Of course there’s the usual salads, BLTs, sandwiches, etc…but have you ever tried stuffing them? If you’re used to stuffed peppers you might be thinking a stuffed tomato might seem a little…mushy. We promise you that this Herby Parmesan Stuffed Tomato recipe is amazing (with no mush to be found)!
So what kind of tomato is good for stuffing and baking?
The best types of tomatoes for stuffing are those that are firm, have a good size, and can hold their shape when baked or cooked. Here are some of the best varieties:
- Beefsteak Tomatoes: These large, meaty tomatoes are ideal for stuffing due to their size and firm texture. They have thick walls that hold up well during cooking.
- Globe Tomatoes: Also known as slicing tomatoes, these are round, medium to large tomatoes with a good balance of flesh and juice, making them a good option for stuffing.
- Roma Tomatoes: Although smaller than beefsteaks, Roma tomatoes are more elongated and have thicker walls and fewer seeds, which makes them great for stuffing when you want a more compact portion.
- Heirloom Varieties: Certain heirloom tomatoes like ‘Brandywine’ or ‘Cherokee Purple’ can be used for stuffing, especially if you find larger ones. They offer unique flavors, though they might be slightly softer.
- Green Tomatoes: While unripe, green tomatoes are firmer and tart, offering a different flavor profile. They’re great for a savory stuffing.
When selecting tomatoes for stuffing, look for ones that are uniform in size, have a smooth, unblemished skin, and feel firm to the touch.
You can also feel free to try different types of herbs in this recipe. Here are some options to consider:
- Basil: Adds a sweet, aromatic flavor that pairs well with tomatoes.
- Oregano: Offers a slightly bitter, earthy taste, perfect for Mediterranean-style stuffing.
- Thyme: Provides a subtle, savory note that complements the sweetness of tomatoes.
- Parsley: Fresh and mildly peppery, parsley adds brightness to the stuffing.
- Rosemary: A woody, fragrant herb that gives a strong, distinct flavor. Use sparingly.
- Mint: For a fresh, slightly sweet twist, especially in Mediterranean or Middle Eastern-inspired dishes.
- Chives: Offers a mild onion-like flavor, adding a subtle depth.
Herby Parmesan Stuffed Tomatoes
Ingredients
- 8 Medium/large tomatoes
- 4 oz Breadcrumbs
- 2 oz Grated parmesan cheese
- 2 Green onion, finely chopped
- 2 tbsp Chives, finely chopped
- 2 tbsp Basil leaves, finely chopped
- ½ tsp Member's Mark™ Sea Salt
- 2 oz Member's Mark™ Extra Virgin Olive Oil
Instructions
- Preheat oven to 350℉.
- Slice the top off each tomato, and use a teaspoon to remove the seeds and pulp. Place base-down on a lightly oiled flat baking tray.
- In a bowl, mix together the breadcrumbs, parmesan, green onions, chives, basil, Member's Mark™ Sea Salt, and Member's Mark™ Extra Virgin Olive Oil. Spoon the mixture evenly into each of the tomatoes.
- Bake in the oven for 20-25 minutes, or until the tomatoes have wrinkled and the top of the filling has turned a golden brown.
