Baked Stuffed Tomatoes with Herbs


When the weather is just too wonderful to cook indoors, this stuffed tomato recipe can be cooked on a grill over medium heat for 10 to 15 minutes instead of being baked in the oven.

Baked Stuffed Tomatoes with Herbs
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
40 mins


  • 6 ounce day-old white bread, torn into small pieces (4 cups)

  • ½ cup olive oil

  • 1 cup whole pecans, walnuts, and/or almonds, coarsely chopped

  • 4 large or 5 medium tomatoes

  • 1 cup chopped fresh mushrooms

  • 2 tablespoon fresh thyme, marjoram, or oregano leaves

  • 2 garlic cloves, minced

  • Salt and pepper


  1. Preheat oven to 400°F. Toss bread with 4 Tbsp. of the olive oil and spread on a rimmed baking sheet with the nuts. Bake 5 to 7 minutes or until bread is crisp and golden and nuts are toasted.

  2. Halve the tomatoes. Remove and discard seeds. Scoop out flesh from tomato halves, coarsely chopping any large pieces, and place in a medium bowl. Add toasted bread and nuts, mushrooms, thyme, garlic, 1 tsp. kosher salt, 1/2 tsp. ground black pepper, and remaining 4 Tbsp. olive oil; toss. Spoon bread mixture into tomato halves. Place on baking sheet.

  3. Bake 15 to 20 minutes or until tops are browned and tomatoes just start to collapse. If you like, top with additional thyme. Serve immediately. Serves 4.

Nutrition Facts (per serving)

566 Calories
47g Fat
34g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 566
% Daily Value *
Total Fat 47g 60%
Saturated Fat 6g 30%
Sodium 857mg 37%
Total Carbohydrate 34g 12%
Total Sugars 9g
Protein 9g
Vitamin C 31.3mg 157%
Calcium 93mg 7%
Iron 3.2mg 18%
Potassium 735mg 16%
Folate, total 84.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles