stuffed tomatoes from The Jewish Kitchen

Stuffed Tomatoes

Course Sides
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 tsp. olive oil, plus more for drizzling
  • 1 small onion, diced
  • 1 cup dried breadcrumbs
  • 1 tbsp. unsalted butter
  • 4 medium to large, beefsteak or on-the-vine tomatoes
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling over top of tomatoes
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • non-stick baking spray


  1. In a medium saucepan over medium heat, melt the butter. Add onion and saute until onion is soft and translucent, about 5 minutes. Add olive oil, bread crumbs, salt and pepper and cook for 2-3 minutes until bread crumbs are well combined and golden. Remove from heat and add 1/2 cup Parmesan cheese and mix well. Set aside.
  2. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
  3. Slice the top off the tomatoes and scoop out and discard the flesh and liquid. Fill each tomato with the onion, cheese and breadcrumb mixture. Place the tomatoes on the baking sheet. Sprinkle Parmesan cheese over the top of each tomato and drizzle with olive oil. Bake for 30 minutes.