Baked stuffed tomatoes with parmesan crumbs

Baked stuffed tomatoes with parmesan crumbs


3 people made this

About this recipe: Sometimes all you need is a few fine ingredients to produce a fabulous dish. Here, the simple combination of tomatoes, breadcrumbs and parmesan produce a dish fit for a king.

Maggie Pannell

Serves: 8 

  • 4 large beef tomatoes, about 250g each
  • 1/4 tsp salt
  • 50g fresh wholemeal breadcrumbs
  • 3 tbsp freshly grated Parmesan
  • 1 tbsp olive oil
  • 5 tbsp balsamic vinegar
  • 2 tbsp light muscovado sugar

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 200°C (gas 6). Cut the tomatoes in half horizontally, then place them, cut-side up, in an ovenproof baking dish large enough to hold them in a single layer. Sprinkle with salt.
  2. Combine the breadcrumbs, Parmesan and oil in a small bowl, then sprinkle evenly over the tomatoes.
  3. Bake for 25 minutes until the topping is golden and crispy and the tomatoes are cooked through.
  4. Meanwhile, combine the vinegar and brown sugar with 2 tbsp water in a small frying pan. Bring to the boil over a high heat and cook for 3 minutes until syrupy. Drizzle over the baked tomatoes and serve immediately.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.


*This versatile dish makes a lovely accompaniment to grilled meat or fish or could be served on a brunch table. As a starter or light meal, allow two tomato halves per person and garnish or serve with salad leaves.
*If preferred, use mature Cheddar in place of Parmesan.

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