Recipe for Stuffed Tomatoes

This Recipe for Stuffed Tomatoes takes 30 minutes from start to finish, and is loaded with phytonutrients!


  • 6 ripe organic tomatoes, 2 1/2 to 3 inches in diameter
  • Unrefined sea salt, to taste
  • Freshly ground black pepper, to taste
  • 5 slices whole grain gluten free bread
  • 3 finely chopped scallions, white and green parts
  • 1/2 cup chopped fresh basil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • Extra virgin olive oil, for drizzling
  • 6 tablespoons shredded vegan cheese, shredded, or try our Vegan Cheese Recipe!


  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Cut the cores from the tomatoes, removing as little as possible.
  3. Cut the tomatoes in half lengthwise and use your hands to remove the seeds and the juice.
  4. Pat the inside of the tomatoes with paper towels to remove excess moisture.
  5. Arrange the tomatoes on the baking sheet, cut side up, and season the insides with salt and pepper. Set aside.
  6. Place the bread slices in a food processor and pulse into bread crumbs. Transfer the bread crumbs to a medium-sized bowl and add the scallions, basil, garlic and oregano. Use your hands to gently toss the ingredients together. Drizzle with oil and mix once again.
  7. Use your hands to fill the tomato cavities with the bread crumb mixture.
  8. Bake the tomatoes for 10 minutes.
  9. Add the cheese and bake for another 2 or 3 minutes.
  10. Remove tomatoes from the oven and set aside to cool for at least 10 minutes before serving. Serve warm or at room temperature.

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