Tomato Pots

Transform your mealtime with these irresistible Tomato Pots—hollowed-out ripe tomatoes packed with a flavorful blend of mozzarella and Parmesan cheese, fresh basil, garlic, and golden breadcrumbs. This easy-to-make dish is oven-baked to perfection, creating a tender-yet-structured tomato that holds its shape while the filling melts into a savory, cheesy delight. With just 15 minutes of prep and 20 minutes in the oven, these perfectly portioned stuffed tomatoes shine as a hearty appetizer, a satisfying side dish, or the star of a light dinner. Drizzled with olive oil for a beautiful golden topping and enhanced with optional red pepper flakes for a subtle kick, these Tomato Pots are a versatile, crowd-pleasing addition to your recipe collection. Perfect for showcasing fresh summer produce or adding a touch of elegance to any meal, this is the ultimate recipe for tomato lovers!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 Large ripe tomatoes
• 1 cup Mozzarella cheese, shredded
• 0.25 cup Parmesan cheese, grated
• 2 cloves Garlic, minced
• 2 tablespoons Fresh basil leaves, chopped
• 0.5 cup Breadcrumbs
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the tomatoes and slice off the tops. Carefully hollow out the insides with a spoon, being cautious not to puncture the outer walls. Reserve the scooped-out pulp for another use, or discard.

Step 3

Sprinkle a pinch of salt inside each hollowed-out tomato to help draw out excess moisture. Turn them upside down on a paper towel and let them drain while you prepare the filling.

Step 4

In a medium mixing bowl, combine the mozzarella cheese, Parmesan cheese, minced garlic, chopped basil, breadcrumbs, olive oil, salt, black pepper, and red pepper flakes if using. Mix well until you achieve a uniform texture.

Step 5

Pat the tomatoes dry with a paper towel and place them upright in a baking dish. Spoon the filling into each tomato, pressing down gently to pack it in, and slightly mounding the top.

Step 6

Drizzle a little extra olive oil over the tops of the stuffed tomatoes to help them brown nicely.

Step 7

Bake the tomatoes in the preheated oven for 18-20 minutes, or until the tops are golden brown and the tomatoes are tender but still hold their shape.

Step 8

Remove the baking dish from the oven and let the tomatoes cool for 5 minutes before serving.

Step 9

Serve warm as an appetizer, side dish, or alongside a fresh salad for a light meal.

Nutrition Facts

Serving size	955.3 grams (955.3g)

Amount per serving	% Daily Value*
Calories	1023

Total Fat 62.50g	80%
Saturated Fat 23.30g	117%
Polyunsaturated Fat 2.70g
Cholesterol 108mg	36%
Sodium 3108mg	135%
Total Carbohydrate 75.90g	28%
Dietary Fiber 11.10g	40%
Total Sugars 24.60g
Protein 46.50g	93%

Vitamin D 0IU	0%
Calcium 1137mg	87%
Iron 6mg	33%
Potassium 1847mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 17.7%

Carbs: 28.9%