Cheese Basil Stuffed Tomatoes

Nothing says summer like these cheesy stuffed tomatoes. They bring together fresh tomatoes, buttery panko, plenty of basil, and gooey cheese for a fast and crowd-pleasing appetizer. My granny first made these from her garden harvest the first summer I remember helping her pick tomatoes. Now I grow my own just to have an excuse for stuffed tomatoes.

These tomatoes first stole the show at a family barbecue when we all hovered over the tray until every last one was gone. They remind me of margherita pizza and always disappear fast.

Ingredients

• Fresh tomatoes: Choose tomatoes on the vine that feel heavy for their size with smooth skin and vibrant color. Medium tomato varieties about tangerine-sized work perfectly and are easy to hollow out
• Panko breadcrumbs: Use panko for crisp texture or regular breadcrumbs if you prefer. Fresh or homemade breadcrumbs are even better for flavor
• Basil: Fresh basil brings summertime herbiness. Always pick leaves that are bright green with no dark spots
• Shredded Monterey Jack cheese: Monterey Jack melts easily with a mild flavor. You can swap in mozzarella or cheddar for a different taste
• Garlic: Fresh garlic makes a big impact. If you only have garlic powder use just a pinch
• Unsalted butter: Adds a rich flavor and helps brown the crumb topping. Melt the butter before adding to the mix so everything coats evenly
• Olive oil: Choose a fruity extra-virgin oil for drizzling before baking. It helps the tomatoes roast up beautifully
• Salt and black pepper: For seasoning to taste. Use kosher salt and freshly ground pepper if you have them for best flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees F and allow it to fully preheat while you prep the tomatoes so that the stuffing bakes perfectly

Prepare the Tomatoes:

Slice just the tops off each tomato so you make a good well for the stuffing. Use a spoon to gently scoop out the interior flesh taking care not to pierce the sides or bottom. Leave about half an inch of tomato shell so they hold their shape. Arrange the tomato shells upright in a baking dish

Make the Stuffing Mixture:

Take the tomato flesh you scooped out and remove as much of the watery liquid as possible then chop into small chunks. Place in a bowl and add panko crumbs chopped basil shredded cheese minced garlic salt and pepper. Pour melted butter over the mix and stir until everything is moist and evenly mixed but not soggy

Fill the Tomatoes:

Use a spoon to gently pack each tomato shell with filling until slightly mounded over the top. Press the mixture down lightly so it stays together but do not compact it too much

Bake:

Drizzle each stuffed tomato lightly with olive oil to help the tops crisp. Bake in the center rack of the oven uncovered for about 15 minutes. Look for softened tomatoes and bubbling golden cheese on top. Serve warm with extra basil if desired

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My favorite ingredient here is the fresh basil. I will never forget going out to the sunny garden to pick basil with my granny before we tossed it into the stuffing. The smell of basil will always remind me of those summers and the laughter around her kitchen table.

Storage Tips

Stuffed tomatoes are at their peak right out of the oven but leftovers keep fine in the fridge for about three to four days. Store them in an airtight container. To reheat set them in a baking dish and warm in a 350 degree oven for about ten to fifteen minutes. They may get a little softer after reheating but will still taste delicious

Ingredient Substitutions

You can substitute mozzarella or mild cheddar for the Monterey Jack cheese. For a dairy free version shredded vegan cheese works well. Regular breadcrumbs or even finely crushed crackers can stand in for panko. If you only have dried basil use about a third as much as you would fresh since the flavor is more concentrated

Serving Suggestions

These stuffed tomatoes can be an appetizer side or even a light main with a green salad. I like serving them with grilled chicken steaks or fish for something fresh but hearty. Try them with a scoop of couscous or rice to make a filling vegetarian meal

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A Bit of History

Stuffed vegetables have roots in Mediterranean cooking but cheese stuffed tomatoes feel like pure comfort food with an Italian summer twist. Recipes like this gained popularity in home kitchens especially as backyard gardens grew during warm months. It is a wonderful way to highlight simple seasonal produce

Commonly Asked Questions

→ Which tomatoes work best for this dish?

Choose vine-ripened, round tomatoes about tangerine-sized for easy filling and even baking. Uniform size helps them cook evenly.

→ Can other cheeses be used instead of Monterey Jack?

Yes! Mozzarella, provolone, or sharp cheddar work well and give unique flavor to the filling.

→ What’s the best type of breadcrumbs for the filling?

Panko breadcrumbs add extra crispiness, but you can also use regular or homemade breadcrumbs for a softer texture.

→ How can you prevent the tomatoes from becoming soggy?

Drain excess liquid from the tomato flesh and avoid thinning the tomato shell too much during preparation.

→ Is it possible to make these ahead of time?

You can hollow and prepare the tomatoes in advance, but for best results, bake just before serving.

→ How should leftovers be stored and reheated?

Store in the refrigerator for up to four days. Reheat in a 350°F oven until warmed through for best texture.