Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes

This quick-cooking side will add a tasty burst of color to your table.

Author: The Food Channel
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes


  • 6 tomatoes on the vine
  • 2 tablespoons parsley, minced
  • 1 teaspoon thyme leaves, fresh, minced
  • 2 tablespoons green onion, minced (about 2)
  • 1 cup breadcrumbs, classic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon garlic, minced (about 2 cloves)
  • 1/2 cup sour cream
  • 1/3 cup gruyere cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to season the insides of the tomatoes


  1. Preheat oven to 400°F.
  2. Cut off the top 1/4 of each tomato and scoop out the seeds and juice, leaving only the thick outside flesh.
  3. Combine parsley, thyme, green onion, breadcrumbs, salt, pepper, garlic, and sour cream in a medium sized bowl.
  4. Season the inside of each tomato with additional salt and pepper. Stuff each tomato with about 1/3 cup of filling. Place the tomatoes on a sheet tray and bake for about 15 minutes.
  5. Remove tomatoes from oven and top each tomato with 1 tablespoon of gruyère cheese and drizzle with 1 teaspoon of olive oil. Put back into the oven for one to two minutes or until the cheese has melted.
  6. Let cool for 5 minutes and serve.