Stuffed Tomatoes with Parmesan, Garlic, and Basil

Stuffed Tomatoes with Parmesan, Garlic, and Basil

6 reviews, 4.3 star(s). 100% would make again

Ready in 1 hour

Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out excess moisture by salting prior to stuffing.


6 large tomatoes; about 8 ounces each
1 teaspoon Kosher salt
8 ounces Cornbread stuffing mix; - one package
1 teaspoon olive oil
2 tablespoons Margarine
1/3 cup Parmesan cheese; about 1 1/2 ounces, grated
2 tablespoons green onion; - finely chopped
1/3 cup Fresh basil leaves; shredded
1/4 cup Parsley; - finely chopped
2 cloves garlic; minced (about 2 teaspoons)
3 tablespoons olive oil
1/2 teaspoon Black pepper

Original recipe makes 6

Original recipe makes 6 Servings


You've adjusted the recipe from 6 (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

1. Slice about 1/8 inch off the stem end of each tomato. Carefully dig out the core and seeds leaving the flesh and skin. I found a grapefruit knife and tablespoon work best for this task. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss stuffing mix with 1 tablespoon olive oil, margarine, Parmesan, herbs, salt and pepper to taste in small bowl; set aside. Adjust moisture with vegetable broth until crumbs are slightly wet (not soupy). Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

Adaped from recipe by: America's Test Kitchen.

Each (one stuffed tomato) serving contains an estimated:

Cals: 336, FatCals: 150, TotFat: 17g

SatFat: 5g, PolyFat: 2g, MonoFat: 10g

Chol: 11mg, Na, 1000mg, K: 427mg

TotCarbs: 37g, Fiber: 7g, Sugars: 0g

NetCarbs: 30g, Protein: 10g


These make a great side dish with meat. Theyalso make a vegetarian main dish if you serve two per serving

Verified by stevemur
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Ecellent recepie
Collegeboy11 2y ago

Seeing I had an abundance of tomatoes in the garden, this was a tasty way to use a few up.
Heatherferg 3y ago

This was a wonderful side. Went very well with the split pea and ham soup I had made for a family lunch. Would absolutely make this again; it was praised.
ddoiron411 4y ago

I like these but they were not extraordinary. I know it may defeat the purpose but a little Jimmy Dean Sausage would have given them the need umph that they were missing. I gave it a 4 but only because 3 1/2 was not available. I had a plastic spork (spoon fork combo) from some take out restaurant laying in my silverware drawerm and used it to hollow out the tomatoes and it worked great.
samslick 4y ago

every1 i made these for enjoyed them very much, good appetizer or snack
michellerob 6y ago

These make a great side dish with meat. Theyalso make a vegetarian main dish if you serve two per serving [I posted this recipe.]
promfh 7y ago

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