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Mozzarella and Basil Stuffed Tomatoes

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins
Servings: 4
Course: Side Dish
Cuisine: Italian

Ingredients

  • 6 small tomatoes with firm, fleshy walls
  • 1 cup shredded mozzarella
  • ⅓ 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

    Cup of Yum
  1. Preheat the oven to 400 degrees. Coat a small cast iron skillet or a small baking dish with olive oil cooking spray. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
  6. 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.