Best 12 Herby Stuffed Tomatoes Recipes

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Welcome to a delightful culinary exploration of herby stuffed tomatoes, a dish that tantalizes the senses with its vibrant flavors and aromatic blend of herbs. Stuffed tomatoes are an enticing main course or side dish, perfect for any occasion. Whether you're hosting a family gathering, preparing a romantic dinner, or simply seeking a satisfying and flavorful meal, this versatile dish offers a symphony of textures and tastes that will captivate your palate. With a variety of stuffing options, from classic herb combinations to innovative fillings, this article will guide you in creating the perfect herby stuffed tomato recipe that suits your preferences and culinary desires.

Let's cook with our recipes!

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

Provided by Susie D

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 beefsteak tomatoes
1 cup flat leaf parsley, chopped
3/4 cup Italian seasoned breadcrumbs
1 cup provolone cheese, grated
1/4 teaspoon ground black pepper
1 teaspoon butter, softened
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
  • Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
  • Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
  • Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

Nutrition Facts : Calories 202.3, Fat 12.1, SaturatedFat 5, Cholesterol 17, Sodium 473, Carbohydrate 15.4, Fiber 2.3, Sugar 3.8, Protein 9

CHICKEN STUFFED WITH HERBY MASCARPONE



Chicken stuffed with herby mascarpone image

This super-quick and special recipe for two is bound to become a My Good Food favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove, crushed
2 chicken breasts, skin on
4 slices prosciutto
splash olive oil
juice of half a lemon

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
  • Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
  • Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 1.24 milligram of sodium

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

HERB-TOPPED STUFFED TOMATOES



Herb-Topped Stuffed Tomatoes image

This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 cup chopped onion
1 garlic clove, minced
1 tablespoon plus 2 teaspoons butter, divided
1/4 cup plus 1 tablespoon seasoned bread crumbs
2 tablespoons grated Parmesan cheese
4 large tomatoes, halved
1 tablespoon chopped fresh basil
1 tablespoon minced fresh parsley

Steps:

  • In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

STUFFED CHERRY TOMATOES



Stuffed Cherry Tomatoes image

I adapted this tomato appetizer from a stuffed mushroom recipe that I've used for years. The tasty little treats always win compliments-they're perfect at parties or for potlucks and salad luncheons. Best of all, although it looks as if you slaved over them for hours, they are really very easy to prepare! -Donna Smith, Grey Cliff, Montana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 8

1 pint cherry tomatoes
FILLING:
3 ounces cream cheese, softened
1/4 cup ranch salad dressing
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped walnuts
Whole chives, optional

Steps:

  • Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 36mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

STUFFED TOMATOES



Stuffed Tomatoes image

Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

2 pounds large cherry tomatoes (about 24)
1 1/2 teaspoons extra-virgin olive oil
4 ounces fresh goat cheese
1 teaspoon chopped fresh marjoram or oregano
Coarse salt and ground pepper

Steps:

  • Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

Nutrition Facts : Calories 93 g, Fat 5 g, Fiber 1 g, Protein 4 g

TOMATOES STUFFED WITH BULGUR AND HERBS



Tomatoes Stuffed With Bulgur and Herbs image

These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.

Provided by Martha Rose Shulman

Categories     appetizer

Time 45m

Yield Serves six

Number Of Ingredients 10

1/2 cup medium or coarse bulgur
Salt to taste
6 medium-size, ripe but firm tomatoes
1/2 cup mixed chopped fresh herbs, such as parsley, dill, mint, chives, chervil and basil
1/4 cup lightly toasted pine nuts
3/4 teaspoon cinnamon
2 tablespoons extra virgin olive oil
1 cup thickened yogurt or thick Greek yogurt
1 or 2 cloves garlic (to taste)
1 tablespoon chopped fresh mint

Steps:

  • Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
  • Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
  • Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
  • Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams

CHEESY STUFFED TOMATOES



Cheesy Stuffed Tomatoes image

You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

Provided by Andy Baraghani

Categories     Bon Appétit     Summer     Dinner     Side     Appetizer     Tomato     Mozzarella     Vegetarian     Quick & Easy     Raisin     Thyme     Pistachio     Soy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 8

1/4 cup raw pistachios
4 large heirloom tomatoes (about 2 1/2 lb.)
Kosher salt, freshly ground pepper
1 garlic clove, finely grated
2 Tbsp. chopped golden raisins
1/4 cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. chopped thyme, plus 6 sprigs
8 oz. fresh mozzarella

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
  • Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
  • Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
  • Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.

CHERRY TOMATOES STUFFED WITH AVOCADO



Cherry Tomatoes Stuffed With Avocado image

Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.

Categories     Gourmet     Hors D'Oeuvre     Tomato     Avocado     No-Cook     Summer

Yield Serves 6 as an hors d'oeuvre

Number Of Ingredients 10

1 pint large cherry tomatoes (about 30)
2 medium ripe avocados
2 tablespoons sour cream
2 tablespoons minced parsely
4 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons minced chives
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon hot pepper sauce
1/4 teaspoon sugar, plus more for sprinkling

Steps:

  • Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
  • In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
  • Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Ann Barry

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound mushrooms
6 medium tomatoes
1 small onion, minced
Salt to taste
2 tablespoons chopped parsley, plus parsley sprigs for garnish
2 tablespoons sour cream
9 raw cranberries

Steps:

  • Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely.
  • Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds.
  • Add the minced onion, salt to taste and sour cream to the mushrooms.
  • Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap.
  • Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 509 milligrams, Sugar 6 grams

GOAT CHEESE STUFFED TOMATOES



Goat Cheese Stuffed Tomatoes image

A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.

Provided by TIA9370

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 7

4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

Steps:

  • Preheat the oven broiler.
  • Slice the tops off of the tomatoes and hollow out by removing the seeds.
  • In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  • Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g

Tips:

  • Choose ripe, firm tomatoes for stuffing. Roma or cherry tomatoes work well.
  • Hollow out the tomatoes carefully, leaving the shells intact.
  • Use a variety of herbs and seasonings in your stuffing. Some good options include basil, oregano, thyme, garlic, and onion.
  • If you're using meat or beans in your stuffing, cook them thoroughly before stuffing the tomatoes.
  • Bake the stuffed tomatoes at a high temperature (400 degrees F or higher) for a short time (20-25 minutes). This will help to keep the tomatoes from getting mushy.
  • Serve the stuffed tomatoes immediately, while they're still hot and juicy.

Conclusion:

Herby stuffed tomatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They're perfect for a summer meal, when tomatoes are at their peak. With a variety of stuffing options to choose from, there's a recipe for everyone. So next time you're looking for a new way to enjoy tomatoes, try making herby stuffed tomatoes.

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