you're making mealtime meaningful.
I hated tomatoes as a kid, but thankfully I’ve slowly warmed up to them over the years. My parents had massive gardens and once the tomatoes started coming on mid summer they seemed to never stop. I begrudgingly tried a “garden fresh tomato” every year, but it wasn’t until I tasted the sweeter yellow varieties that I was really swayed. Now, I can’t wait for harvest season to add a juicy slice of heirloom tomato to everything I eat.
There’s never any shortage of incredible recipes to whip up with a good tomato, but these Three Cheese Stuffed Tomatoes should be at the top of your list this summer. Let’s get into how they’re made!
Filled with mozzarella, asiago, and parmesan, we didn’t skimp on the good stuff here. The center pulp of the tomatoes is removed and drained, then chopped up and added to the cheese filling for plenty of tangy tomato flavor. A simple parmesan bread crumb mixture gets sprinkled on top of the filling to add a little crispy texture.
When you set these stuffed tomatoes out on the table you’re sure to wow your family or friends. Garnish them with fresh basil or even pinenuts for a stunning finish. They could be served as a side dish with bread, on top of pasta, or even as a light main with soup or salad. Any way you serve up our Three Cheese Stuffed Tomatoes, they’re sure to be a hit!
Three Cheese Stuffed Tomatoes
Yield(s): Serves 10
20m prep time
25m cook time
you're making mealtime meaningful.
Ingredients
- 8-10 large tomatoes
- 1 (8 oz) package cream cheese
- 1 cup mozzarella cheese
- ½ cup asiago cheese
- 1 cup shredded parmesan cheese, divided
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 2 tablespoons butter, melted
- ⅓ cup panko or breadcrumbs
- Optional: handful of cherry tomatoes
- Basil for garnish
Preparation
- Preheat oven to 400 degrees F.
- Cut the top off each tomato then spoon out the center pulp. Place pulp in a colander to drain excess liquid.
- Chop the drained pulp and place in a small bowl. Mix in the cream cheese, mozzarella, asiago, ½ cup parmesan, garlic, Italian seasoning, and pepper.
- Spoon the mixture into the tomatoes until almost overflowing then arrange in a 9x13-inch baking dish.
- In a small bowl, mix together the melted butter, remaining parmesan cheese, and panko until well combined. Sprinkle the panko mixture over each filled tomato.
- Optional: sprinkle cherry tomatoes between the stuffed tomatoes.
- Bake tomatoes for 20-25 minutes or until topping turns golden.
- Serve warm with bread, pasta, or as a side dish.
Recipe adapted from Thenovicechefblog.com