Yield: 6 Servings
Cheese Stuffed Tomatoes
Fresh, ripe tomatoes are the perfect match for basil, cheese, and buttery panko crumbs. This family recipe for Cheese Stuffed Tomatoes is a simple appetizer bursting with summery flavor!
Ingredients
- 6 ripe tomatoes, on the vine
- ½ cup Panko breadcrumbs
- 8 sweet basil leaves, chopped (plus more for garnish)
- 1 cup Monterey Jack cheese, shredded
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons butter, melted
- Oil, for drizzling
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Instructions
- Preheat the oven to 400°F.
- Remove the tomatoes from the vine, and slice the tops off of each. With a spoon, gently hollow out the centers of each tomato (leaving a ½-inch thick shell) and place in an empty baking dish. Set aside.
- Drain any extra liquid from the tomato pulp, and then lightly chop the remaining pulp into smaller chunks. Place the chopped pulp into a medium-sized bowl.
- In that same bowl with the tomato pulp, add in the bread crumbs, chopped basil leaves, shredded cheese, minced garlic, salt, and pepper. Drizzle with the melted butter and stir until fully combined.
- With a spoon, gently fill the empty cavity of each tomato with the filling, until it is slightly overflowed. Drizzle the tops with olive oil.
- Bake uncovered for 15 minutes, or until the tomatoes are soft and the cheese is melted. Serve warm.
Video
Notes
Storage:
These stuffed tomatoes really are best served fresh, but you can store the leftovers.
- To store, place the tomatoes in an airtight container, and refrigerate for 3 - 4 days.
- To reheat, bake in a 350F oven for 10 - 15 minutes, or until heated through.
Nutrition
Serving: 1, Calories: 185kcal, Carbohydrates: 8g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 403mg, Fiber: 1g, Sugar: 2g