Parmesan Stuffed Tomatoes Recipe
This Parmesan stuffed tomatoes recipe uses a quick herb-and-onion filling mixed with melted butter, then baked briefly so the tomatoes soften just a little while the flavors come together. It’s a simple vegetable side or light starter; keep the bake short so the tomatoes hold their shape.
Ingredients
1. For the filling
2. For the tomatoes
Step-by-Step Method
Preheat the oven
Heat the oven to 200°C / 400°F. Line a baking tray with parchment, or lightly grease it so the tomatoes don’t stick.
Hollow out the tomatoes
Slice a thin “lid” off the top of each tomato. Scoop out the center carefully, leaving the walls sturdy so they keep their shape in the oven.
Mix the filling
In a bowl, combine Parmesan, parsley, chives, tarragon, black pepper, and onion. Drizzle in the melted butter and mix until evenly moistened.
Stuff
Spoon the mixture into the tomatoes and divide it evenly. Don’t pack it too tightly; a gentle mound on top is fine.
Bake briefly
Arrange on the tray and bake for about 10 minutes. You’re aiming for lightly softened tomatoes and a warmed filling, not collapsed tomatoes—reduce time by 1–2 minutes if needed.
Rest and serve
Let them sit for 2 minutes, then serve warm. Add a pinch of extra chopped herbs on top if you like.