Stuffed Tomatoes with Gruyère

Apr 30, 2012 3:01 pm

The best recipe for vegetarian stuffed tomatoes

stuffed tomato recipe
Photo: Tara Fisher
Fresh, ripe tomatoes are just begging to be stuffed and baked. Indulge them.

Shirley Conran once famously said that “life’s too short to stuff a mushroom.” Well it isn’t too short to stuff a tomato with this light savory filling. When you eat the result, you’ll consider it time well spent.

The Meat Free Monday Cookbook, authored by a slew of celebrities, British and American like and with a foreword from the McCartney family, has plenty of gems like this one. It's absolutely worth checking out if you're interested in lowering your meat intake without sacrificing originality or flavor.

Making your own breadcrumbs? We've got the perfect technique.

Servings: 4


8 large ripe tomatoes
3 cups white breadcrumbs
1/2 cup organic milk
2 organic eggs, lightly beaten
2 cloves garlic, minced
2 tablespoons chopped basil leaves
2 tablespoons finely chopped fresh parsley
1 onion finely chopped
2 tablespoons toasted breadcrumbs
5 tablespoons gruyere cheese, grated
olive oil
  1. Preheat the oven to 350°F.
  2. Remove a slice from the top of each tomato and scoop out the pulp.
  3. Season the insides of the tomatoes with salt and freshly ground black pepper and arrange in a greased baking dish.
  4. To make the stuffing, combine the white breadcrumbs with the milk and eggs in a bowl, and add the garlic, herbs, and onion. Season with salt and freshly ground black pepper.
  5. Fill the insides of the tomatoes. 
  6. Sprinkle with the toasted breadcrumbs and Gruyère, and drizzle with a little olive oil to prevent burning. Bake until the tomatoes are tender, about 30 minutes.
Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
30 minutes
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