Oven-Baked Stuffed Tomatoes with Cheese and Herbs

Stuffed tomatoes are a classic of Mediterranean home cooking: colorful, satisfying, and surprisingly simple to prepare. Years of making them have taught me they work equally well as a quick weeknight meal or an elegant main for guests. They combine bright tomato flavor with a savory, well-seasoned stuffing that bakes into a tender, aromatic dish.

The version here blends sausage, ham, garlic, parsley and soaked bread with tomato juices for a filling that is moist, flavorful and nicely textured. The recipe is forgiving: you can adapt the filling to use rice, orzo, mushrooms or other ground meats. Serve with a simple green salad for a fresh, balanced meal.

In this Article

Which kind of tomatoes are best to use with this stuffed tomato recipe?

Choose firm, round tomatoes that are large enough to hold the stuffing. Beefsteak and other large slicing tomatoes are easy to find and ideal for this recipe. Heirlooms also work beautifully when they are firm—not overly ripe—because they keep their shape during baking.

Look for tomatoes with a bright color and taut skin. If you plan to stuff smaller tomatoes, shorten the baking time accordingly so the filling cooks through without collapsing the fruit.

Equipment needed

Minimal equipment is required: a sharp knife, a small spoon for hollowing the tomatoes, a mixing bowl, a food processor (optional) or a knife for chopping, and an ovenproof baking dish with sides high enough to cradle the tomatoes. A cooling rack is helpful to drain excess tomato liquid after hollowing.

Cooking tips and step-by-step instructions

Have all ingredients prepped before you start. Follow these steps for consistent results:

• Preheat the oven to 400°F (about 200°C).
• Cut the top “cap” off each tomato, about 1 inch from the stem; reserve the caps.
• Use a small spoon to remove seeds and membranes from the tomato cavities; collect the seedings in a bowl. Season the tomato interiors with salt and place them upside down on a cooling rack to drain excess water for a few minutes.
• Tear the white bread into chunks and add to the bowl with the tomato seedings so the bread soaks up the juices.
• Finely chop parsley, garlic and ham—use a food processor or chop by hand—and add to the bread and seed mixture.
• Add the sausage meat, Worcestershire sauce, salt and pepper. Mix with your hands until the stuffing is evenly combined and moist but not soupy.
• Butter an ovenproof dish. Fill each tomato cavity with the stuffing, allowing the filling to mound slightly or overflow a bit for a crisp edge. Replace the caps.
• Bake in the preheated oven. Smaller tomatoes need about 25–30 minutes; larger tomatoes will take 35–45 minutes. The filling should be cooked through and the tomato tender but holding shape.
• Let the tomatoes rest a few minutes before serving to allow the filling to settle and cool slightly.

What do you serve with your stuffed tomato recipe?

Stuffed tomatoes pair well with simple, fresh sides. A crisp green salad dressed with a shallot vinaigrette or butter lettuce with lemon-shallot dressing complements the rich filling. Light vegetable sides such as peas with mint or sautéed greens also make a bright accompaniment.

Substitutions and suggestions

• Vegetarian option: Replace the sausage and ham with a sautéed mix of mushrooms, shallot and garlic, deglazed with a splash of white wine.
• Use leftover cooked rice or orzo as the base instead of bread for a different texture; stir in peas or herbs for extra flavor.
• Ground beef, turkey or chicken can replace sausage meat for alternative protein choices—adjust seasonings to taste.

Storage and reheating options

Leftovers keep well when stored properly.

Refrigerator

• Refrigerate in an airtight, high-sided container for up to three days.

Freezer

• Cool completely, then freeze in an airtight container for up to one month. Note that freezing changes the tomato’s texture—best results come from eating the dish fresh or refrigerated rather than repeatedly frozen.
• To reheat from frozen, place in an ovenproof dish and bake in a preheated 350°F (175°C) oven for about 20–30 minutes, until heated through.

Frequently Asked Questions

Recipe: Baked Stuffed Tomatoes

Prep time: 15 minutes • Cook time: 40 minutes • Total: 55 minutes • Serves: 4

Ingredients

• 4 medium tomatoes
• 1 garlic clove, minced
• 1 shallot, finely chopped
• 3 tablespoons flat-leaf parsley, chopped
• 4 slices cooked ham, chopped
• 2 slices white bread, crust removed and torn into pieces
• 1/2 teaspoon Worcestershire sauce
• 1/2 pound sausage meat
• Salt and pepper to taste
• Butter for the baking dish

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut off the tomato caps and set aside. Scoop out seeds and membranes into a bowl. Season the tomato cavities with salt and let them drain briefly, upside down, on a cooling rack.
3. Add the torn bread to the bowl with the tomato seedings so the bread absorbs the juices.
4. Chop parsley, garlic and ham; add to the bowl. Add sausage meat, Worcestershire sauce, salt and pepper and mix until combined.
5. Butter an ovenproof dish. Fill each tomato with the stuffing, mounding slightly, and place the caps on top.
6. Bake 25–30 minutes for small tomatoes, 35–45 minutes for larger ones, until the filling is cooked and the tomatoes are tender.
7. Allow to rest briefly before serving.

Nutrition (approx. per serving)

Calories: 277 • Carbohydrates: 13 g • Protein: 16 g • Fat: 18 g • Fiber: 2 g

These baked stuffed tomatoes are adaptable, visually appealing and tasty—perfect for using ripe summer tomatoes or transforming leftovers into a new, comforting dish.