Baked Herb and Cheese Stuffed Tomatoes

Baked herb and cheese stuffed tomatoes can be used as a vegetarian main course or easy side dish

Baked herb and cheese stuffed tomatoes

This tasty baked tomato recipe can be used as a main course or a side dish, depending on the appetites of your dinner companions. I’ve served it both ways at my house.

Not long ago, it was the “veg” for my Broccoli Cheddar Melt Sandwiches. Other times, it’s been my main course, with a side of lemony green beans or garlic-parmesan cauliflower. It’s a very versatile dish, in other words.

I usually make two tomatoes, cut into 4 halves, so I use my vintage “safe” Corningware casserole dish. Then if any cheese spills over into the pan, it’s very easy to clean up afterward.

If you’ve heard Floridians complain about the flavor of tomatoes in this state, you’ll understand why some doctoring up like this is necessary. If you live in a “good tomato” area, this recipe will be a lovin’ spoonful for your palate.

I’m a klutzy cook who needs easy recipes and I’ve made this dish several times. You really can’t do it wrong… thank goodness.

Baked herb and cheese stuffed tomatoes
Baked Herb and Cheese Stuffed Tomatoes
Print Recipe
Servings Prep Time
2 servings 10-15 min.
Cook Time
30-40 min.
Servings Prep Time
2 servings 10-15 min.
Cook Time
30-40 min.
Baked herb and cheese stuffed tomatoes
Baked Herb and Cheese Stuffed Tomatoes
Print Recipe
Servings Prep Time
2 servings 10-15 min.
Cook Time
30-40 min.
Servings Prep Time
2 servings 10-15 min.
Cook Time
30-40 min.
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the tomatoes in half
  3. Scoop out the seeds
  4. Oil a casserole dish that will fit your tomato halves
  5. Place the tomato halves in the pan sliced side up
  6. Sprinkle with salt and pepper
  7. Mix the grated cheese, scallions and herbs together in a small bowl
  8. Spoon this filling into the (now seedless) tomatoes
  9. Place foil over the baking pan
  10. Bake for 15 minutes, covered
  11. Remove the foil
  12. Bake an additional 5 or 10 minutes until the cheese is melted and the insides are hot
Recipe Notes

I use my Corningware casserole for this recipe. If any cheese spills over, it's very easy to clean up afterward... plus it's the perfect size for 4 tomato halves.

You can read a (somewhat gushy, heartfelt) review of my vintage stovetop-safe Corningware here.

 

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