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Pomodori Ripieni (Stuffed Tomatoes)

Rated as 4.67 out of 5 Stars

"These stuffed tomatoes are very fast and easy. A savory, yet sweet, side for any Italian meal."
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55 m servings 221
Original recipe yields 4 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
  3. Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
  4. Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.
  5. Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
  6. Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.

Nutrition Facts

Per Serving: 221 calories; 11.7 21.5 7.5 27 603 Full nutrition

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Read all reviews 3
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Yes I would make it again

I cut back on the salt. The cheeses have enough that add to the salt level. All in all, very good.