Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes

Prep Time

20 minutes

Cook Time

16 minutes


6 people

This quick-cooking side will add a tasty burst of color to your table.

Why Try? This recipe may be made a day ahead and kept in the refrigerator until ready to bake. Which is great if you’re preparing it for an early brunch or weeknight dinner.

By using smaller tomatoes, such as cherry or plum tomatoes, you can easily turn this side dish into an appetizer.


  • 6 tomatoes on the vine
  • 1/3 cup gruyere cheese, grated
  • (1/4 teaspoon each) salt and pepper to season the insides of the tomatoes
  • 2 tablespoons parsley, minced
  • 1 teaspoon thyme leaves, fresh, minced
  • 2 tablespoons green onion, minced (about 2)
  • 1 cup breadcrumbs, classic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon garlic, minced (about 2 cloves)
  • 1/2 cup sour cream
  • 2 tablespoons olive oil


  • 1 Preheat oven to 400°F.
  • 2 Cut off the top 1/4 of each tomato and scoop out the seeds and juice, leaving only the thick outside flesh.
  • 3 Combine parsley, thyme, green onion, breadcrumbs, salt, pepper, garlic, and sour cream in a medium sized bowl.
  • 4 Season the inside of each tomato with additional salt and pepper. Stuff each tomato with about 1/3 cup of filling. Place the tomatoes on a sheet tray and bake for about 15 minutes.
  • 5 Remove tomatoes from oven and top each tomato with 1 tablespoon of gruyere cheese and drizzle with 1 teaspoon of olive oil. Put back into the oven for one to two minutes or until the cheese has melted. Let cool for 5 minutes and serve.



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