Baked Stuffed Tomatoes are a delicious and simple recipe made with tomatoes, rice, Italian sausage, and breadcrumbs! This dish is a fun twist on stuffed peppers and a great way to use up ripe tomatoes.
One of my favorite ways to use summer tomatoes is to stuff and bake them for an easy, flavorful meal. The combination of sweet tomatoes and savory, meaty filling is sure to satisfy even the pickiest eaters!
For another easy vegetable-forward recipe, try my Italian Stuffed Zucchini Boats or my Stuffed Peppers Skillet. If you love cooking with Italian sausage, don’t miss my Italian Sausage and Peppers Pasta.
The Best Baked Stuffed Tomatoes
This baked stuffed tomato recipe is flavorful, easy to make, and sure to become a new favorite. Cheesy golden-baked tomatoes pair perfectly with a light arugula salad, a side of cottage cheese, or a slice of crusty bread.
My inspiration for this dish comes from classic stuffed peppers. This recipe uses similar ingredients like white rice, Parmesan cheese, and breadcrumbs.
Whole tomatoes are cored, stuffed with a savory filling, then baked until tender and warmed through.
The Italian sausage makes this an Italian-inspired version, but the recipe can also be made vegetarian or with ground beef instead. It’s equally delicious as a light lunch or a side dish alongside grilled meat.
So, if you have extra tomatoes on hand, use them to make these Baked Stuffed Tomatoes!
Ingredients
- Tomatoes: Large, firm tomatoes (like beefsteak) work best because they can stand easily and hold plenty of filling. Campari or any heirloom varieties also work.
- Sausage: cooked Italian adds flavor, but you can omit it or use any cooked meat.
- Rice: White rice is traditional, but leftover brown rice or even Arborio rice works well.
- Breadcrumbs: Use store-bought or homemade bread crumbs. You could also use panko breadcrumbs for extra crunch.
- Cheese: Grated Parmesan adds salty, nutty flavor, but feel free to substitute with other hard cheeses.
How to Make Baked Stuffed Tomatoes
Stuffed Tomatoes are easy to make and come together quick. Start by preheating your oven and coating a small casserole dish or 8×8 inch pan with nonstick spray; set aside.
Prepare the Tomatoes
Use a serrated knife to cut off the tops of the tomatoes, then hollow out the insides using a paring knife and spoon. Dice the tomato and set aside in a small bowl.
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Make the Filling
In a large skillet, heat olive oil over medium heat. Cook onions, garlic, and Italian sausage until the sausage is browned. Transfer to a large bowl.
To the bowl, add in the cooked rice, parmesan cheese, bread crumbs, parsley, and diced tomato pulp. Mix until well combined.
Stuff and Bake
Fill each tomato with the mixture. Drizzle with olive oil and sprinkle with Parmesan cheese. Place tomatoes in the prepared baking dish.
Cover the tomatoes loosely with foil and bake for about 30 minutes or until the tomatoes soften. Remove the foil and bake a few more minutes, until the tops are golden.
Let rest for 5-10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to four days.
Tips for Perfect Baked Stuffed Tomatoes
- Choose firm, ripe tomatoes: Medium to large tomatoes work best. Look for tomatoes that hold their shape when hollowed out and avoid overripe tomatoes since they collapse easily.
- Use the tomato pulp in the filling: Chop the scooped pulp, drain off excess liquid, and mix it into the rice mixture to keep the tomato flavor in the dish.
- Add a crunchy topping: A sprinkle of Parmesan and drizzle of olive oil makes a crisp topping that contrasts nicely with the soft tomato.
- Don’t overbake: Bake just until the tomatoes are tender and the filling is heated through. Overbaking will cause the tomatoes to collapse.
More Easy Weeknight Dinners
Baked Stuffed Tomatoes
Ingredients
- 4 large tomatoes
- 1 tablespoon olive oil, divided
- ½ cup diced onion
- 1 clove garlic, minced
- 2 links Italian sausage (casings removed)
- 1 cup cooked white rice
- ½ cup shredded Parmesan cheese
- ¼ cup breadcrumbs
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 400 degrees. Coat a 8×8 inch baking pan with nonstick cooking spray; set aside.
- Use a serrated knife to cut off the tops of the tomatoes, then hollow out using a paring knife and spoon. Save the insides of the tomatoes, dice, and set aside.
- In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add in the onions and cook until they soften, about 2 minutes, then add in the minced garlic and Italian sausage. Use a spoon to break up the sausage and cook until the sausage is cooked through and no longer pink.
- In a bowl, combine the Italian sausage mixture, cooked white rice, parmesan cheese, breadcrumbs, parsley, and leftover diced tomato pulp. Mix well and season with salt and pepper to taste. Fill each tomato with stuffing and place tomatoes in the prepared baking dish. Drizzle the tops of each tomato with remaining two teaspoons of olive oil and a bit more parmesan cheese.
- Cover the dish lightly with foil and bake for 30 minutes, or until the tomatoes are softened. Remove foil and bake for another 5 minutes to brown the tops.
- Sprinkle with more grated parmesan and parsley before serving. Delicious served warm or at room temperature.
Notes
- Choose firm, ripe tomatoes: Medium to large tomatoes work best. Look for tomatoes that hold their shape when hollowed out and avoid overripe tomatoes since they collapse easily.
- Use the tomato pulp in the filling: Chop the scooped pulp, drain off excess liquid, and mix it into the rice mixture to keep the tomato flavor in the dish.
- Don’t overbake: Bake just until the tomatoes are tender and the filling is heated through. Overbaking will cause the tomatoes to collapse.
