The Perfect Stuffed Tomatoes
Yes. You heard me.
Because my Italian grandmother said so.
I know throwing around the word “perfect” can be a bit tiresome. I mean really, who am I to say? But with this recipe, I have total confidence. Because these simple, seamless, stunning stuffed tomatoes are literally going to change YOUR LIFE.
Or at the very least, your diet for the rest of August.
Traditional stuffed tomatoes are typically made with ripe roma tomatoes using a pan seared method. Following this style is undoubtedly delicious, but for me, there was always a lack of texture. While the flavor is tasty, the end result always feels a bit mushy for my liking. So I decided to make my own variation of stuffed tomatoes, in the oven, with BEEFSTEAKS.
And if the pictures aren’t enough to tell ya, they came out pretty damn great.
You start by slicing the tops off ripe beefsteak tomatoes, then scooping out the inner pulp of each. Amply season the insides of the tomatoes with salt, then turn them upside down to drain. Next, dice up the tomato pulp and combine with minced onion, Italian seasoned breadcrumbs, shredded mozzarella, egg yolks, and a pinch of salt and pepper. This delectable combination will serve as your filling, and it’s prepped in mere minutes. I’ll note that I tried to stay classic here, with the exception of adding egg yolks. Doing so not only adds a binding agent (aka: holds the filling together), they yolks lend an unmistakable creaminess that helps transform this recipe into perfection.
When you’re ready, nestle the cored and drained tomatoes into a fitted baking dish (mine was about 10″), then stuff to the brim with filling. Spray the tops with olive oil spray, then bake on oven middle rack for 45 minutes until gently blistered. Broil for 2 – 3 more minutes for a crispier finish (do this!), then plate and serve! These are best enjoyed hot, so don’t wait too long to eat them.
Gorgeous looks aside, the taste here is straight-up WOW. Beefsteaks are a sturdy tomato, which means these tenderize while baking without losing firmness, it’s the best of both worlds. The filling is a menagerie of creamy, crispy, cheesy textures, all enveloped in a flavor-bomb of freshness. And best of all, these can be enjoyed for ANY end of summer occasion!
Try them as a side with brunch or lunch, as an appetizer, or paired alongside steak for dinner. Xo
The Perfect Stuffed Tomatoes
- 5 ripe beefsteak tomatoes
- several dashes salt
- 1/3 cup minced onion
- 1/2 cup Italian breadcrumbs
- 3/4 cup part-skim shredded mozzarella
- 2 large egg yolks
- a pinch of black pepper
- extra virgin olive oil spray
- 2 – 3 tbsps grated parmesan cheese
- fresh basil to garnish
- Pre-heat the oven to 400F.
- Slice the tops off of each tomato, then scoop out the pulp — set this aside. Next, generously salt the insides of each tomato, then flip upside down on a paper towel-lined cutting board and let them sit for 10 minutes.
- Meanwhile, roughly dice the tomato pulp before transferring to a mixing bowl. Combine with the onion, breadcrumbs, mozzarella, egg yolks, and black pepper, then stir/mash until well mixed. I added an extra pinch of salt here as well.
- Arrange the tomatoes inside a baking dish*, then stuff each to the brim with filling. Amply spray the tops with olive oil spray, then bake on oven middle rack for 45 minutes until gently browned. Broil for an additional 2 -3 minutes for an extra crisp finish (I did this), then cool slightly. When ready, sprinkle with parmesan cheese, garnish with basil, and serve.
* to keep the tomatoes upright while cooking, use a baking dish where they will neatly be fitted inside! mine was roughly 10″