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Mozzarella and Basil Stuffed Tomatoes

Mozzarella and Basil Stuffed Tomatoes

These mozzarella and basil stuffed tomatoes are filled with mozzarella, parmesan, fresh basil, and seasoned panko crumbs before being baked until they are tender and oozing with cheese. I found the recipe for these beauties on Simply Recipes and I’m so glad I made them. These stuffed tomatoes are super easy to throw together, they smell amazing while they bake, and they taste even better! They are most definitely my new favorite side dish.

Mozzarella and Basil Stuffed Tomatoes

How to Make Mozzarella and Basil Stuffed Tomatoes

Preheat the oven to 400 degrees. Coat a small cast iron skillet or small baking dish with olive oil cooking spray.

Prepare the tomatoes by cutting off the 1/4 top portion of the tomato horizontally. Use a spoon to scoop out the flesh being careful not to puncture the bottom of the tomatoes. Place the empty tomatoes in the prepared cast iron skillet.

Using your hands, separate the seeds from the scooped-out tomato flesh and transfer the flesh to a cutting board and chop the flesh finely. Discard the seeds and tomato water.

Make the stuffing by combining the mozzarella cheese, 1/4 cup parmesan cheese, basil, panko crumbs, chopped tomato flesh, butter, garlic, sea salt, and freshly cracked pepper, to taste; mix until well combined.

Fill the tomatoes with the stuffing. Sprinkle the top of each tomato with the remaining parmesan cheese.

Bake for 15 minutes then broil for a minute until the filling begins to bubble and brown. Garnish with torn basil leaves and serve immediately. Enjoy.

Mozzarella and Basil Stuffed Tomatoes

Mozzarella and Basil Stuffed Tomatoes

Mozzarella and Basil Stuffed Tomatoes

Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Simply Recipes

Equipment

Ingredients

  • 6 small tomatoes with firm, fleshy walls
  • 1 cup shredded mozzarella
  • cup parmesan cheese, grated, divided
  • ¼ cup fresh basil leaves, chopped finely + extra for garnish
  • ¼ cup Italian seasoned panko crumbs
  • 1 tbsp butter, melted
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Olive oil for drizzling

Instructions

  • Preheat the oven to 400 degrees. Coat a small cast iron skillet or a small baking dish with olive oil cooking spray. 
  • Prepare the tomatoes by cutting off the 1/4 top portion of the tomato horizontally. Use a spoon to scoop out the flesh being careful not to puncture the bottom of the tomatoes. Place the empty tomatoes in the prepared cast iron skillet
  • Using your hands, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board and chop the flesh finely. Discard the seeds and tomato water. 
  • Make the stuffing by combining the mozzarella cheese, 1/4 cup parmesan cheese, basil, panko crumbs, chopped tomato flesh, butter, garlic, sea salt, and freshly cracked pepper, to taste; mix until well combined. 
  • Fill the tomatoes with the stuffing. Sprinkle the top of each tomato with the remaining parmesan cheese. Drizzle the top of each tomato with a little olive oil, to taste.
  • Bake for 15 minutes then broil for a minute until the filling begins to bubble and brown. Garnish with torn basil leaves and serve immediately. Enjoy. 
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5 Comments

  1. They look droolworthy. I would double the portion and enjoy them as a meal :-))

  2. I can’t wait until we have good tomatoes again so I can try these! They have all of my favorite flavors.