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Baked Stuffed Tomatoes Recipe

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Baked Stuffed Tomatoes is a delightful and simple dish featuring large tomatoes hollowed and filled with a savory mixture of cottage cheese, Parmigiano-Reggiano, fresh herbs, and garlic, topped with a crispy panko breadcrumb crust. This oven-baked recipe offers a warm, flavorful side or light main dish perfect for sharing or serving alongside crusty bread.

Ingredients

Tomatoes

  • 2 large (or 3 medium) tomatoes (beefsteak or large slicer tomatoes recommended)
  • Kosher salt

Filling

  • 1 cup whole-milk cottage cheese (can substitute ricotta)
  • 1/2 cup grated Parmigiano-Reggiano cheese, divided
  • 3 Tbsp. finely chopped fresh parsley, divided
  • 1 to 2 garlic cloves, grated
  • 1 tsp. lemon zest (from 1 lemon)
  • A pinch of crushed red pepper flakes (or cracked black pepper)

Topping

  • Heaping 1/4 cup Panko breadcrumbs
  • 1 Tbsp. extra-virgin olive oil

Optional

  • Crusty bread for serving

Instructions

  1. Preheat Oven: Preheat your oven to 425ºF to prepare for baking the stuffed tomatoes.
  2. Prepare Tomatoes: Slice the tops off the tomatoes just enough to remove the stems. Use a spoon to carefully scoop out the seeds and juice, leaving the tomato flesh intact around the edges. Sprinkle the insides with kosher salt and let them sit while you prepare the filling and topping.
  3. Make Panko Topping: In a small bowl, combine 2 tablespoons of Parmigiano-Reggiano cheese, panko breadcrumbs, olive oil, and a pinch of salt. Massage the olive oil into the panko mixture with your hands until evenly coated. Set this mixture aside.
  4. Prepare Filling: In a separate bowl, mix together the cottage cheese, remaining Parmigiano-Reggiano, 2 tablespoons of parsley, grated garlic, lemon zest, and crushed red pepper flakes. Stir well and season with a pinch of kosher salt to taste.
  5. Assemble Tomatoes: Drain any juices that collected inside the hollowed tomatoes. Place the tomatoes in a small baking dish. Spoon the cottage cheese filling evenly into each tomato. Then generously sprinkle the prepared panko topping on each filled tomato.
  6. Bake: Bake the stuffed tomatoes in the preheated oven for 20 to 25 minutes, or until the topping is golden and crispy.
  7. Garnish and Serve: Remove from oven and garnish with the remaining 1 tablespoon of chopped parsley. Serve warm with crusty bread if desired.

Notes

  • To Store: Allow the tomatoes to cool completely before transferring them to an airtight container. Refrigerate for up to 1 to 2 days.
  • To Reheat: To enjoy leftovers warm, place tomatoes back in the oven at 350ºF for 10 to 15 minutes to crisp up the topping again.
  • Avoid Freezing: Due to the high water content in tomatoes, freezing can cause them to become mushy upon thawing, so it’s best to avoid freezing this dish.

Find it online: https://deliciousyum.com/baked-stuffed-tomatoes-recipe/