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Photo: Michael Paul Photo by: Photo: Michael Paul

Roasted Stuffed Tomatoes

Real Simple OCTOBER 2002

  • Yield: 4 servings


  • 4 tomatoes
  • 2 garlic cloves
  • 1/2 cup chopped red onion
  • 1/3 cup chopped fresh parsley leaves
  • 1/4 cup thinly sliced fresh basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt


Heat oven to 450º F. Cut the tops off 4 tomatoes. Scoop out the pulp, roughly chop it, and place in a bowl. Add 2 minced garlic cloves, 1/2 cup chopped red onion, 1/3 cup chopped fresh parsley leaves, 1/4 cup thinly sliced fresh basil leaves, 2 tablespoons olive oil, and 1 teaspoon salt and mix well. Spoon the stuffing into the tomatoes. Place in a lightly greased baking dish. Bake until the tomatoes are slightly tender, 20 to 25 minutes.

Nutritional Information

Amount per serving
  • Calcium: 33mg
  • Calories: 100
  • Calories from fat: 1%
  • Carbohydrate: 9g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 1g
  • Sodium: 593mg

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Roasted Stuffed Tomatoes Recipe