These Italian-style stuffed tomatoes are the perfect way to showcase fresh, homegrown summer tomatoes. While I was planning a different recipe for this week, that quickly changed after a visit to my in-laws’ garden. They sent us home with a big box of ripe, sun-warmed tomatoes—too beautiful not to use right away!
Stuffed tomatoes are incredibly versatile—you can fill them with grains, meats, cheeses, or vegetables—but I kept things simple with an Italian-inspired filling of rice, mozzarella, sautéed onion and garlic, fresh herbs, and breadcrumbs. As the tomatoes bake, they become tender and juicy without collapsing, making each bite full of summer flavor.
Whether you grow your own tomatoes or pick them up from the farmers’ market, this recipe is a great way to use large, ripe tomatoes while they’re in season. The light filling keeps the tomatoes delicate, while the breadcrumb topping adds just the right amount of crunch.
Watch for some beautiful garden b-roll of the tomatoes growing—straight from vine to kitchen!
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About Lia Noelle
Hello! My name is Lia and I love all things food! Join me in the kitchen as I make some delicious recipes and try different foods.
Italian Style Stuffed Tomatoes | Easy Summer Garden Recipe
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Hi everyone, my name is Leah and welcome to the kitchen. I just got home with a big box full of fresh homegrown tomatoes from my in-laws garden. More than I know what to do with. So to celebrate this beautiful summer bounty, I’m going to be making a simple and delicious Italianstyle stuffed tomato recipe. Let’s get started. For this recipe, to make your stuffed tomatoes, you will need plenty of fresh large tomatoes, of course, some olive oil, breadcrumbs, an onion, fresh parsley, salt, black pepper, red pepper flakes, Italian seasoning, some cooked rice, mozzarella cheese, and fresh basil. Carefully slice the top 1/4 in off six large fine ripened tomatoes. Gently score the inside of the tomato being careful to not cut the outer skin or flesh. Then scoop out the tomato core and seeds leaving a hollow tomato. Continue hollowing out the remaining tomatoes, leaving the pulp aside. On the side, chop the tomato pulp into fine pieces. Pour out any residual juice from the tomatoes. Then sprinkle a pinch of salt into each tomato and place upside down on a paper towel lined plate to drain. Chop up half an onion. Add 2 tablebsp of olive oil to a sauté pan and add 1 cup of chopped onion. Stir and saute the onion over medium heat for 5 minutes until softened. Add two heaping teaspoons of minced garlic and stir for 1 minute. Add in all the diced tomato pulp. and stir to combine. Continue heating the tomato and onion until the residual liquid cooks away. This should take about 10 minutes. Add 1 and 1/2 cups of cooked rice with a stove heat off and stir to combine. Add 1 teaspoon of Italian seasoning, some salt, black pepper to taste and a dash of red pepper, and stir again to incorporate. Add in a pinch of freshly chopped parsley and some shredded basil and stir again. To the cooled rice mixture, add 1 cup of shredded mozzarella cheese and stir to incorporate. Place the drained tomatoes in a lightly oiled 9 by13in baking dish. Spoon some filling into each tomato. Filling almost to the top. Then sprinkle a teaspoon of breadrumbs over each stuffed tomato. Finish with a drizzle of olive oil on top. Bake the stuffed tomatoes in the oven at 375° F for 22 to 25 minutes. Remove the stuffed tomatoes from the oven and enjoy. I look forward to enjoying one of my delicious baked stuffed tomatoes. And I’ll be serving mine warm with some more parsley and basil on top. If you’re interested in my recipe for these stuffed tomatoes, be sure to click the link in the description box below to visit my website, lean noelcooking.com. There you’ll find all my recipes written out, photos, videos, and more. And if you like this video, please be sure to give it a big thumbs up and hit the subscribe button for more delicious recipes.
Dining and Cooking