Stuffed Tomatoes
Large ripe tomatoes, fresh basil leaves and dried dill weed come together in this vegan — 65 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 190 C (375 F) and lightly oil a baking dish large enough to hold the tomatoes upright.
- Slice the top off each tomato and scoop out the seeds and pulp with a spoon, leaving a sturdy shell; reserve the scooped pulp and chop it roughly.
- Warm 1 tablespoon of the oil in a skillet over medium heat and cook the sliced onion for about 6 to 8 minutes until soft and lightly golden, then stir in the chopped tomato pulp and cook for 2 more minutes.
- Tear the basil leaves and stir them into the onion mixture along with the dill weed, garlic powder, black pepper, and salt, then fold in the breadcrumbs so the filling just holds together.
- Season the inside of each tomato shell lightly with salt and spoon the filling into them, mounding it slightly on top.
- Set the stuffed tomatoes in the prepared dish, drizzle with the remaining oil, and bake for 20 to 25 minutes until the tomatoes are tender and the tops are lightly browned.
- Let them rest for a few minutes before serving so the shells firm up enough to lift cleanly.
You'll use: Oven · Frying pan / skillet · Baking dish
Tips & common questions
How long does Stuffed Tomatoes take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Stuffed Tomatoes vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Stuffed Tomatoes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Stuffed tomatoes.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.