Tomatoes and cheese go so well together. Check out these Tomato & Goat Cheese Toasts and Tomato Crostini with Whipped Goat Cheese too!
My Granny Gave Me This Recipe For Cheese Stuffed Tomatoes
Sometimes the simplest things can be the best things. These Cheese Stuffed Tomatoes are one of those things. They are nothing overly fancy, but when all put together they are pure heaven. My Granny has been making these for many years and she recently gave me the recipe to help use up some of the tomatoes from my overflowing garden.
These Stuffed Baked Tomatoes Are Perfect For One Or A Crowd
I am thrilled to have found this recipe again! With Jorge leaving, I will need things that I can make in single portion sizes. This recipe can easily be cut down to make just one big one for me! 🙂 While I am on that subject, anyone have any recipes or ideas to share of things I can make just for one? I don’t want to go back to my single girl days of cereal for dinner…not saying that is not going to happen…but it would be good if it was not every night!
Check out that juice….yummmm…..
Cheese Stuffed Tomatoes Recipe
These easy Cheese Stuffed Tomatoes are loaded with breadcrumbs and cheese, and are perfect for a quick meal or appetizer!
Ingredients
- 4 medium ripe tomatoes
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- 8 basil leaves, chopped
- 1/2 cup monterey jack cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Preheat oven to 400°F.
Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside.
In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.
Bake for 12 to 15 minutes, until cheese is completely melted. Serve hot!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 450mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 6g
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I cooked this today and it was delicious. Thank you. I added just a little rice instead of breadcrumbs inspired by this blog – http://becooked.com/stuffed-tomato-with-rice-and-olives
My kids just love rice and I get to include it in every meal.
I made this recipe with cherry tomatoes for appetizers, and they are delicious! I doubled your ingredients and used 2 pints of tomatoes. Thank you!!!
Love this! I’m making some meat-stuffed bell peppers for company tomorrow night. I can make these as well for the perfect stuffed-veg party!
I did this today with some fresh off the vine early girls and it was delicous. I set the oven temperature to 450 degrees and baked them for 15 minutes. This recipe is going into my regular rotation.
I am making these right now. I will let everyone know how they turn out. They looked so good, had to try it out:-)
Oh my goodness my hubby will love these as will I. Perfect way to enjoy some of our garden veggies. Thanks for sharing.
I am making these right now. I will let everyone know how they turn out. They looked so good, had to try it out:-)
Hi these look fantastic & they’re exactly what I needed to add to my menu tomorrow. Just one question though, why wrap each tomato individually in foil?