Baked Stuffed Tomatoes

Updated February 23, 2016

Large and meaty beefsteak tomatoes are perfect for filling.

Makes4 servings

Preparation Time40 min

Preparation Time - Text40 mins, plus standing

Cooking Time15 min

Cooking Time - Text20

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursevegetable

Dietary Considerationpeanut free, tree nut free

Equipmentbaking/gratin dish

Five Ingredients or LessYes


Taste and Texturecheesy, savory

Type of Dishvegetable


  • 4 large ripe beefsteak tomatoes
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 anchovy fillets, minced
  • ¼ cup fresh bread crumbs
  • ¼ cup mascarpone cheese
  • 5 oz (150g) ricotta or goat cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp finely chopped basil


Cut each tomato in half horizontally. Scoop out the insides with a spoon, sprinkle the halves with salt, and let drain.

Preheat the oven to 425°F (220°C). Heat the oil in a skillet over medium heat. Add the garlic and anchovies and stir for 30 seconds. Stir in the bread crumbs and cook until they are well coated in oil, about 2 minutes. Transfer to a plate.

Mix together the three cheeses with the basil. Season with the pepper. Fill each tomato with the cheese mixture and top with the garlic crumbs.

Bake in an oiled baking dish about 20 minutes, or until the tops are golden. Serve hot or warm.



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I will try this, but would leave out either the salt or the anchovies. Too much salt per serving to use both.


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