stuffed tomatoes recipe
The Best stuffed tomatoes recipe
I love how versatile this recipe is—you can adjust the filling to suit what you have on hand, whether it’s leaner proteins or more cheesy options. It’s also a great way to use up fresh tomatoes, and the fact that they’re packed with vitamins and fiber makes them a smart choice for a meal. Plus, it’s a hands-on activity for kids, especially if you let them help stuff the tomatoes or arrange the toppings. It’s a dish that feels like a little celebration every time you serve it, whether it’s a weeknight dinner or a gathering with friends.
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Easy Stuffed Tomatoes with Garlic Sauce
A simple, flavorful way to repurpose ripe tomatoes by stuffing them with a savory garlic sauce. Perfect for a quick weeknight meal or a light dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup olive oil
- 1 large egg
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. Cut the tops off 4 large, ripe tomatoes and remove the seeds, leaving the flesh intact. -
2
In a bowl, mix flour, salt, olive oil, and egg until a dough forms. Roll out the dough to about 1/8-inch thickness. -
3
Cut the dough into strips and wrap each strip around a tomato, securing with a toothpick if needed. Place on a baking sheet. -
4
In a small pan, heat tomato sauce over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in oregano, red pepper flakes, mozzarella, and Parmesan until melted. -
5
Pour the sauce over the stuffed tomatoes and bake for 15–20 minutes until the dough is golden and crisp.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Baking sheet
- Paring knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Stuffed Tomatoes with Garlic Sauce Works
❓ Frequently Asked Questions About Stuffed Tomatoes with Garlic Sauce
How do I ensure the tomatoes stay moist while they bake?
Use a baking dish with a lid or cover the dish with foil halfway through baking to trap steam. Alternatively, place a small bowl of water in the oven near the tomatoes to add moisture. Stir the filling occasionally to prevent drying out.
What if I don’t have fresh basil for the topping?
Substitute dried basil by using two tablespoons of dried basil for every one tablespoon of fresh. Simmer the filling for an extra two minutes to release more flavor. Alternatively, add a teaspoon of dried oregano for a similar earthy taste.
Can I make stuffed tomatoes ahead of time and refrigerate them?
Yes, but avoid baking them until serving. Assemble the tomatoes with the filling, refrigerate in an airtight container for up to two days, and bake directly from the fridge. Preheat the oven to 375°F (190°C) for 10 minutes before adding them to the dish.
How do I know when the tomatoes are perfectly cooked?
The tomatoes should be tender and slightly puffed with the filling fully baked through. The edges of the tomatoes should pull away from the dish, and the filling should be golden brown and bubbling. Use a fork to test—it should slide in and out easily without resistance.
What can I serve with stuffed tomatoes to complement the flavors?
A fresh salad with a light vinaigrette, grilled vegetables like zucchini or bell peppers, or a simple side of garlic bread works well. For a heartier meal, pair with a simple tomato-based soup or a fresh green salad with lemon dressing.
