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Parmesan and herb stuffed roasted tomatoes

Parmesan and Herb Stuffed Roasted Tomatoes

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 2 large ripe firm tomatoes (9-10-oz each)
  • 1 teaspoon balsamic vinegar
  • 1 cup fresh bread crumbs past-their-peak sourdough slices, crusts removed, processed into crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely chopped Italian parsley
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped mint leaves
  • 1 teaspoon minced garlic
  • Salt
  • Ground pepper
  • Cooking spray


  • Pre-heat oven to 450° F.
  • Line an oven-safe dish or pan with tin foil and spray lightly with cooking spray.
  • Cut the tomatoes in half crosswise. Using a small spoon, scoop out the seeds and juice, leaving the inner membranes. Turn cut-side down to allow further draining of juices.
  • Mix the remaining ingredients, adding a generous amount of ground pepper.
  • Salt to taste.
  • Toss well to ensure everything is evenly distributed.
  • Drizzle 1/4 teaspoon of balsamic vinegar into the empty cavities in each tomato half.
  • Sprinkle some salt over the tomatoes.
  • Fill first the cavities of the tomatoes, and then top the tomatoes with the remaining filling so that they have a shallow dome of filling on top.
  • Press lightly to shape and keep the filling in place, but without packing the filling too tightly.
  • Bake for 20 minutes until the tomatoes are tender and the filling is golden brown on top. Cover lightly with a sheet of tin foil in the last few minutes, if necessary, to prevent burning the outer crust.
  • Serve warm.