There’s something magical about the first bite of a perfectly ripe tomato – that burst of sunshine and earth all wrapped up in nature’s perfect package. As a passionate home gardener, I spend months nurturing my tomato plants, watching them grow from tiny seedlings into robust vines heavy with promise. But let’s be honest: sometimes the craving for fresh tomatoes hits before my garden cooperates! That’s when I turn to my local farmers market, where I can find gorgeous, vine-ripened beauties that inspire immediate kitchen creativity.
Tomatoes are incredibly versatile – they can star in everything from simple salads to complex sauces, from quick weeknight dinners to impressive dishes for entertaining. Speaking of versatility, if you’re looking for more ways to celebrate tomato season, be sure to check out my recipes for honey-herb marinated tomato salad, tomato confit risotto, and tomato microgreen salad with burrata. But today, I’m excited to share one of my absolute favorite ways to showcase beautiful, meaty tomatoes: stuffed and baked to golden perfection.
This recipe transforms humble tomatoes into an elegant dish that’s perfect for everything from a casual family dinner to a sophisticated dinner party. The combination of crispy pancetta, creamy ricotta, fresh herbs, and that irresistible herbed breadcrumb topping creates layers of flavor and texture that will have everyone asking for seconds.
MISE EN PLACE
Before we dive into the recipe, let’s prep our ingredients. You’ll need:
For tomatoes and filling:
- 2 large tomatoes
- 1/2 cup pancetta, diced
- 1 cup whole milk ricotta cheese
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder (or 1 – 2 cloves minced garlic)
- 1/4 teaspoon black pepper
- 1/2 cup Italian cheese mix (shredded)
- Salt, to taste
For the breadcrumb topping:
- 1/2 cup panko breadcrumbs
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic powder (or 1 clove of minced garlic)
- 2 tablespoons olive oil
NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!
RECIPE STEPS TO MAKE STUFFED TOMATOES
STEP 1 – Prep the tomatoes:
Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the flesh and seeds, leaving the thick walls. Lightly salt the insides and place cut-side down on paper towels for 15 minutes to drain.
Tip: Use large, firm tomato varieties such as Beefsteak.
Tip: Once tomatoes have sat for 15 minutes, use paper towel to wipe out any excess moisture.
STEP 2 – Cook the pancetta:
In a skillet over medium heat, cook diced pancetta until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
STEP 3 – Make the filling:
In a bowl, combine the ricotta, chives, basil, Italian cheese mix, and crispy pancetta. Season with salt and pepper to taste.
STEP 4 – Prepare breadcrumb topping:
Mix panko breadcrumbs, thyme, Parmesan, garlic powder, and olive oil in a small bowl.
STEP 5 – Assemble:
Pat the tomato cavities dry and stuff generously with the ricotta mixture. Top each with the herbed breadcrumb mixture.
STEP 6 – Bake and Serve:
Place the tomatoes in a baking dish and bake for 25-30 minutes, or until they are tender and the tops are golden brown. Let them rest for 5 minutes before serving.
What’s the Best Type of Tomato for Stuffing?
When it comes to stuffed tomatoes, size and structure matter more than variety. You want large, firm tomatoes with thick walls that can hold their shape during baking. Beefsteak tomatoes are ideal due to their substantial size and meaty texture, but large heirlooms work beautifully as well. Avoid tomatoes that are overly ripe or have thin walls, as they are more likely to collapse during cooking.
The tomatoes should feel heavy for their size and have a slight give when gently pressed – this indicates they’re ripe but still firm enough to maintain their structure.
How Do I Prevent My Stuffed Tomatoes from Getting Watery?
The key to avoiding watery stuffed tomatoes lies in proper preparation and drainage. When you scoop out the tomato flesh, be thorough – remove all the seeds and gel-like substance, as these contain the most moisture.
After scooping out the flesh, lightly salt the inside of each tomato and place them cut-side down on paper towels for at least 15 minutes. This draws out excess moisture and prevents the filling from becoming soggy during baking. Finally, pat the tomato cavities completely dry with paper towels before stuffing.
Can I Make These Ahead of Time?
Absolutely! These stuffed tomatoes are perfect for meal prep and entertaining. You can prepare them up to 24 hours in advance and store them covered in the refrigerator. However, I recommend adding the breadcrumb topping just before baking to maintain its texture and crispiness.
For best results, prepare the filling and stuff the tomatoes, then cover tightly with plastic wrap. When you’re ready to bake, remove from the refrigerator 15-20 minutes before cooking to take the chill off, add the breadcrumb topping, and proceed with baking. You may need to add an extra 5-10 minutes to the cooking time if the ingredients are still cold from the refrigerator.
All in All
Stuffed baked tomatoes represent everything I love about seasonal cooking – they’re simple enough for a weeknight dinner yet elegant enough for company. The combination of fresh ingredients, satisfying textures, and that gorgeous presentation makes this dish a true winner. Whether you’re using tomatoes from your own garden or supporting local farmers, this recipe celebrates the very best of tomato season. Give it a try, and I guarantee it’ll become a regular in your seasonal cooking rotation!
Stuffed Tomatoes with Herby Breadcrumbs and Ricotta Filling
Ingredients
For tomatoes and filling:
- 2 large tomatoes
- 1/2 cup pancetta diced
- 1 cup whole milk ricotta cheese
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh basil chopped
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder or 1 – 2 cloves minced garlic
- 1/4 teaspoon black pepper
- 1/2 cup Italian cheese mix shredded
- Salt to taste
For the breadcrumb topping:
- 1/2 cup panko breadcrumbs
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic powder or 1 clove of minced garlic
- 2 tablespoons olive oil
Instructions
Prep the tomatoes:
- Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the flesh and seeds, leaving the thick walls. Lightly salt the insides and place cut-side down on paper towels for 15 minutes to drain.
Cook the pancetta:
- In a skillet over medium heat, cook diced pancetta until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
Make the filling:
- In a bowl, combine the ricotta, chives, basil, Italian cheese mix, and crispy pancetta. Season with salt and pepper to taste.
Prepare breadcrumb topping:
- Mix panko breadcrumbs, thyme, Parmesan, garlic powder, and olive oil in a small bowl.
Assemble stuffed tomatoes:
- Pat the tomato cavities dry and stuff generously with the ricotta mixture. Top each with the herbed breadcrumb mixture.
Bake and Serve:
- Place the tomatoes in a baking dish and bake for 25-30 minutes, or until they are tender and the tops are golden brown. Let them rest for 5 minutes before serving.
Notes
- Muffin tin method – Place each stuffed tomato in a muffin tin cup. This is the most foolproof way to keep them perfectly upright and contained.
- Ring of foil – Create small rings from aluminum foil and nestle each tomato into a ring for support.
- Ramekins – Place each tomato in an individual ramekin
- Small oven-safe baking dish that all of your prepped tomatoes can fit snuggly in together without faling over.
