Baked stuffed tomatoes are juicy, ripe tomatoes filled with a spicy millet mixture, topped with crispy breadcrumbs, and an easy way to make a hearty, flavor-packed vegetarian dinner!
There is no better way to enjoy peak season tomatoes (when they are at their sun-ripened best) than making baked-to-perfection vegetable stuffed tomatoes.
I love using millet for the filling because it's light, nutty, and so satisfying. But the beauty of recipes for stuffed tomatoes is that they are incredibly versatile. Add what you have on hand!
Light yet filling, the vegan stuffed tomato recipe can be made ahead, making it perfect for meal prep.
These baked tomatoes can be served as a delicious, vibrant side or for a light meal. They pair so well with my cheese-stuffed flatbread and creamy pea soup.
The filling for these stuffed tomatoes is very versatile. You can use rice, quinoa, or even couscous. Add cheese, any vegetable, or protein of your choice.
The stuffed tomatoes recipe can be adapted to suit your taste. Make them mildly spiced or with a fiery kick. Finished with fresh herbs, it's simple and wholesome.
They make a kind of meal that's simple enough for a weekday but special enough to serve when friends come over.
Reader Love ❤️
This was such a delicious dinner, made it for me and my partner last night with some salad. thank you! - Himanshi
Baked Stuffed Tomatoes Ingredients
Tomatoes: Choose firm, meaty tomatoes that can hold their shape during baking. Avoid overripe tomatoes as they can get mushy quickly.
Millet: I had a pack of mixed millets, so my stuffed tomatoes had a bit of everything - Kodo, Foxtail, Barnyard, and Little millets. You can use any millet you have at hand. It soaks up flavors beautifully. But you can easily swap it for rice, quinoa, or couscous.
Vegetables: I used onions, garlic, and olives. Feel free to stir in whatever vegetables you already have in your refrigerator. Make sure you chop them very finely, though. For an extra boost of flavor, you can add confit garlic!
Herbs: I love fresh basil here, but please use whatever herbs you prefer - parsley, cilantro, or mint.
Hotsauce: Sambal Oelek, the Indonesian chili paste, packs quite a lot of heat that I love. If you can’t find it, use Sriracha or any other hot sauce, or even chili oil!
Panko breadcrumbs give the tomatoes a gorgeous, crusty, crunchy top. They absorb the extra juices, keeping your baked tomato firm.
Please see the recipe card for full information about ingredients and quantities.
Variations
This recipe for stuffed tomatoes works with cooked quinoa, couscous, bulgur, or even farro. Want to make veggie stuffed tomatoes even heartier? Add finely chopped mushrooms, zucchini, spinach, or carrots to the filling before mixing in the grains.
If you're looking for stuffed baked tomatoes with added protein, cooked lentils, paneer, or tofu are excellent vegetarian options.
For non-vegetarian versions, add cooked minced chicken, turkey, or lamb to the filling to create delicious classic meat-stuffed tomatoes.
To make cheesy stuffed tomatoes, mix in any shredded cheese you like. Top with parmesan or mozzarella to make the baked tomatoes rich and comforting.
Replace the panko breadcrumbs with gluten-free breadcrumbs or almond meal for gluten-free baked stuffed tomatoes.
How To Make Baked Stuffed Tomatoes
Step 1: Slice a thin layer off the bottom of each tomato so they have a stable base (be careful not to pierce through!). Cut the tops off, scoop out the flesh gently with a spoon, and save it for the filling.
Step 2: Turn the hollowed tomatoes upside down on a plate while you prepare everything else. This helps drain any excess liquid and keeps the filling from becoming watery.
Step 3: Rinse your millet and cook it in a 1:2 ratio with water (like you do with rice). In about 20 minutes, it will be light and fluffy.
Step 4: Meanwhile, sauté onions and garlic in olive oil until fragrant. Add the chopped tomato flesh and cook until softened. Turn off the heat.
Step 5: Stir in the cooked millet, olives, and your choice of hot sauce. Season generously with salt and freshly cracked pepper. Mix in chopped basil and red wine vinegar.
Step 6: Pack the mixture into the tomatoes. Top with a mix of panko, pine nuts, and olive oil.
Step 7: Place the stuffed tomatoes in a baking dish, drizzle with the reserved tomato juices and a little extra olive oil, then cover loosely with foil.
Step 8: Cover with foil and bake for 20-25 minutes. Bake uncovered for the last 10 minutes to get that perfect crunch.
Pro Tips
Pick ripe, firm tomatoes that are large enough to cut and hollow out.
Avoid soft, overripe tomatoes.
Create a stable base for your tomatoes to stand in the baking dish by slicing a thin layer off the bottom of each tomato.
Don't over-scoop the tomatoes. Leave sturdy walls so they hold their shape.
Don't overcook the millet. It should be soft and fluffy, not mushy.
Taste the filling before baking and adjust the seasoning as needed.
How To Serve
Baked stuffed tomatoes are equally delicious warm or at room temperature.
A stuffed tomato is a whole tomato that's hollowed out and filled with a savory mixture before being baked. The filling can be made with grains like rice or millet, vegetables, herbs, cheese, or minced meat. It's a simple, versatile dish that's perfect as a light meal, side dish, or vegetarian main course.
How long do you bake stuffed tomatoes for?
Most recipes for stuffed tomatoes take about 25–35 minutes to bake in a preheated oven at 180°C (350°F). The tomatoes should be soft and tender, while the filling is heated through and golden on top. If you're adding cheese, bake until it's melted and beautifully bubbly.
Can I make baked stuffed tomatoes ahead of time?
Yes! Prepare and fill the tomatoes a few hours ahead, then refrigerate. Bake just before serving for the best texture.
Did you try this recipe?I'd love to hear how it turned out. Pleasedrop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these baked stuffed tomatoes as much as we do!
Baked stuffed tomatoes are juicy, ripe tomatoes filled with a spicy millet mixture, topped with crispy breadcrumbs, and an easy way to make a hearty, flavor-packed vegetarian dinner!
1/2cupMilletI used mixed millets - Kodo, Foxtail, Barnyard, and Little millets.
1smallOnion, finely diced
4clovesGarlic, finely diced
10-12Olives, finely diced
1tbsp Sambal Olek Adjust to your taste. You can use any hot sauce.
1tbsp Red Wine Vinegar
2tbsp Olive Oil Plus extra for drizzling on top
1-2tbsp Basil, chopped finely
Salt and pepper to taste
Topping
2-3 tbspPanko breadcrumbs
1-2tspPine nuts
1tbspOlive oil
Instructions
Preheat the oven to 180 C / 350 F.
Prepare tomatoes: Thinly slice the bottom of each tomato so they can stand without toppling over. Then cut the tops off the tomatoes and scoop out tomato juices, and flesh. Be careful not to pierce the bottom of the tomatoes. Turn them upside down on a plate to drain.
Chop the tomato flesh and save the tomato juice for use later in the recipe.
Filling
Rinse and cook the millet in water at a 1:2 ratio. This takes about 15-20 minutes. Fluff it up with a fork once it is ready. Keep aside.
Saute the onions, chopped tomato flesh, and garlic in olive oil for about 5 minutes, till slightly softened. Add the cooked millet, stir in the olives, sambal olek, and salt & pepper to taste. Let it all cook for another 5 minutes. Take it off the heat. Mix in the red wine vinegar and chopped basil. Taste and adjust seasoning.
Spoon the millet mixture into the hollowed tomatoes, filling them to the brim. Top with the panko mixture.
Drizzle over a little olive oil and the reserved tomato juice. Cover loosely with aluminum foil to prevent over-browning. Bake for 25–30 minutes at 180 C/ 350 F. Remove the foil for the last 10 minutes to get that crunchy, crispy topping. Serve warm. Enjoy!
Topping
Combine panko breadcrumbs, pinenuts, and olive oil in a small bowl. Use for topping the tomatoes.
Notes
Pick ripe, firm tomatoes that are large enough to cut and hollow out.
Avoid soft, overripe tomatoes.
Create a stable base for your tomatoes to stand in the baking dish by slicing a thin layer off the bottom of each tomato.
Don't over-scoop the tomatoes. Leave sturdy walls so they hold their shape.
Don't overcook the millet. It should be soft and fluffy, not mushy.
Taste the filling before baking and adjust the seasoning as needed.
Himanshi says
this was such a delicious dinner, made it for me and my partner last night with some salad. thank you!
Natasha Minocha says
Thank you so much, Himanshi. I'm really glad you both enjoyed this!xx
Subhodeep Mukhopadhyay says
Wow. This looks yummy. Doubly so for someone like me who likes all things tomato!
natashaminocha says
Thank you Subhodeep!
I love tomatoes too. They are so cheerful just to look at!!:)
Cheers
Amarja Sharma says
wonderful recipe, like a mini meal on it's own. Cheers mate, keep them coming!
natashaminocha says
Thank you Amarja!!