Easy Panzanella Stuffed Baked Tomatoes
If you're looking for a delicious side dish, appetizer or main course, these cheesy stuffed baked tomatoes are for you. Whole tomatoes are stuffed with toasted bread cubes (regular or gluten free), melted cheese, fresh basil and garlic. The bread soaks up the flavors and turns crispy on top, providing an irresistible contrast to the juicy tomatoes.
These cheesy baked tomatoes are inspired by panzanella salad (a.k.a. bread salad), my very favorite summer salad. They're the perfect way to use up a summertime haul of fresh tomatoes, and best of all, it's an easy recipe that can be made ahead.
This post was sponsored by the Comté Cheese Association, but all opinions and recipes are mine. Thank you to all the companies that support From Scratch Fast and keep things cooking!
Ingredients:
This simple recipe uses just a handful of fresh ingredients:
- Bread: You'll need a rustic loaf or baguette for this recipe (you can use regular or gluten-free bread).
- Tomatoes: Use a firmer tomato variety for this recipe, such as vine-ripened tomatoes or roma tomatoes. Avoid varieties that have a loose structure and thin walls, as they will fall apart in the oven.
- Shredded cheese: Comté is an aged, Alpine-style PDO (Protected Designation of Origin) cheese from France with a nutty flavor. It's my very favorite cheese and pairs perfectly with these baked tomatoes, creating a cheesy contrast to the juicy tomatoes.
- Garlic clove: Garlic simply makes everything better (am I right?!).
- Fresh basil: Basil gives the tomatoes a bright, herby flavor, but you can swap it out for a mix of fresh herbs, such as parsley, thyme and fresh rosemary. If you don't have fresh herbs you can use a teaspoon of Italian seasoning.
- Extra virgin olive oil: The baked tomatoes are finished with a drizzle of extra virgin olive oil, lending succulence. You can also drizzle them with a little pesto if you happen to have some on hand.
How to make stuffed baked tomatoes:
Spread bread cubes on a small baking sheet and bake until lightly toasted.
Cut off the tops of the tomatoes (about ¼ inch). Using a small serrated knife (a steak knife works great here), cut around the inside of the tomato, leaving a ¼-inch border. Use a spoon to scoop the flesh and seeds into a strainer set over a bowl.
Using kitchen scissors, finely chop the tomato flesh and seeds in the strainer. Let sit 5 minutes to drain.
In a medium bowl combine the toasted bread cubes, chopped tomato flesh, shredded cheese, garlic and basil. Season with salt and pepper.
Season the tomatoes with salt and pepper. Mound the stuffing into the cavities.
Bake until the tops are golden brown and the tomatoes are softened, about 18-20 minutes. Let cool slightly. Drizzle with the best olive oil you’ve got, and garnish with more basil.
Serving suggestions:
These baked tomatoes are a great side dish with grilled meats, fish and vegetarian main dishes (see a list of recipe pairings below). You can serve them warm or at room temperature, making them perfect for entertaining. To turn them into a light lunch or dinner, serve them with a big salad or stuffed zucchini alongside.
Recipe tips:
- The best tomatoes to use are firmer-style ripe tomatoes with thick, fleshy walls, such as vine-ripened tomatoes. I love this recipe with summer tomatoes, but since they soak up so much flavor when baked, you can even use grocery store tomatoes in the winter months!
- Nothing goes to waste in this stuffed tomatoes recipe! The tomato flesh and seeds are incorporated into the bread filling, but it’s important to drain the flesh and seeds in a strainer first (otherwise, they will water down the filling).
- Using kitchen scissors makes it easy to chop up the flesh and seeds, but you can also finely chop them instead (after draining). The drained tomato juice is wonderful in soups, or chill it for a refreshing drink!
- The stuffed tomatoes are baked in a 9-inch pie plate, but you can use any baking dish that will fit them snugly.
- Comté is an aged, Alpine-style PDO cheese from France with a delicious nutty flavor. If you can't find it you can swap in another type of cheese that melts well (such as gruyere or mozzarella; you can also throw in some parmesan cheese).
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
FAQs
Yes! The baked tomatoes can sit at room temperature for up to 4 hours. Reheat them in the oven or serve them at room temperature
A baked tomato is cooked in the oven until it turns warm, softened and juicy. These baked tomatoes are first stuffed with a bread and cheese filling, making them wonderful side dish or main course.
Use a firmer tomato with thick, fleshy walls, such as vine-ripened. Avoid using varieties with thin walls and loose structures, as they will fall apart in the oven.
You can stuff tomatoes with a variety of ingredients. This recipe calls for garlic, cheese and toasted bread cubes, but they're also delicious with cooked rice, panko breadcrumbs and quinoa.
Baked tomatoes will need to cook for about 20 minutes in a 400˚F oven.
You can freeze these stuffed tomatoes in an airtight container for up to 3 months. Cook them in a 350˚F oven directly from the freezer until warmed through.
What to serve with baked stuffed tomatoes:
- Stuffed Zucchini
- One-Bowl Green Salad
- Yogurt Grilled Chicken
- Grilled Romesco Chicken
- Italian Grilled Skirt Steak
- Lemon Garlic Baked Chicken
- Broccoli Quiche
- Veggie Strata
- Whole Smoked Chicken
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe
Panzanella Stuffed Baked Tomatoes (Gluten Free Option)
Ingredients
- 1 heaping cup bread cubes (½-inch in size), regular or gluten free
- 6 medium tomatoes, such as vine-ripened
- 1 cup shredded Comté cheese (2 ½ ounces)
- 1 garlic clove, grated
- 1 tablespoon chopped fresh basil, plus more for serving
- Salt and freshly ground black pepper
- Good quality extra virgin olive oil, for drizzling
Instructions
- Preheat the oven to 400˚F (200˚C). Oil a 9-inch pie dish or similar sized baking dish.
- Spread the bread cubes on a small baking sheet and bake until lightly toasted, about 5-8 minutes.
- Cut off the tops of the tomatoes (remove about ¼ inch). Using a small serrated knife (a steak knife works great), cut around the inside of the tomato, leaving a ¼-inch border. Use a spoon to scoop the flesh and seeds into a strainer set over a bowl. Using kitchen scissors, finely chop the tomato flesh and seeds in the strainer. Let sit 5 minutes to drain.
- Arrange the tomatoes, cut sides up, in the baking dish.
- In a medium bowl combine the toasted bread cubes, chopped tomato flesh (discard the juice in the bowl or drink it!), Comté, garlic and basil. Season with salt and pepper.
- Season the tomatoes with salt and pepper. Mound the stuffing into the cavities.
- Bake until the tops are golden brown, about 18-20 minutes. Let cool slightly. Drizzle with the best olive oil you’ve got, and garnish with more basil.
Notes
- The baked tomatoes (without the olive oil and basil garnish) can sit at room temperature for up to 4 hours. You can reheat them in a warm oven or serve them at room temperature. Drizzle them with the olive oil and garnish them with basil right before serving.
- Store leftover stuffed tomatoes in an airtight container for up to 5 days. Reheat them in the oven or in the microwave.
- The best tomatoes to use are firmer-style ripe tomatoes with thick, fleshy walls, such as vine-ripened tomatoes. I love this recipe with summer tomatoes, but since they soak up so much flavor when baked, you can even use grocery store tomatoes in the winter months!
- Nothing goes to waste in this stuffed tomatoes recipe! The tomato flesh and seeds are incorporated into the bread filling, but it’s important to drain the flesh and seeds in a strainer first (otherwise they will water down the filling).
- Using kitchen scissors makes it easy to chop up the flesh and seeds, but you can also finely chop them instead (after draining). The drained tomato juice is wonderful in soups, or chill it for a refreshing drink!
- The stuffed tomatoes are baked in a 9-inch pie plate, but you can use any baking dish that will fit them snugly.
- Comté is an aged, Alpine-style PDO cheese from France with a delicious nutty flavor. If you can't find it you can swap in another type of cheese that melts well (such as gruyere or mozzarella; you can also throw in some parmesan cheese).
