Stuffed Tomatoes

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 16.1
  • Total Fat: 0.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 37.8 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.3 g

View full nutritional breakdown of Stuffed Tomatoes calories by ingredient
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I found this recipe on my favorite blog, for the love of cooking, and had to give it a try, so fantastic! I found this recipe on my favorite blog, for the love of cooking, and had to give it a try, so fantastic!
Number of Servings: 24


    4 tomatoes, cut in half (I used 2 roma and 2 vine ripened)
    1 cup of ricotta cheese
    2-3 tbsp asiago cheese, grated
    10-15 fresh basil leaves, chopped
    1/2 tsp oregano
    Sea salt and fresh cracked pepper
    2 garlic cloves, minced
    Italian style panko crumbs


Preheat the oven to 400 degrees. Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt and pepper to taste. Mix filling and taste, re-season if needed. Spoon your tomato halves with the ricotta mixture. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.
Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!

Number of Servings: 24

Recipe submitted by SparkPeople user YOOUPERH.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    24 servings from 4 tomatoes?...sounds a little tiny..that's about 1/6th of a tomato...of course since the calorie count you can eat 6 1/6ths and still be OK :), though you might be pushing the carb(for those watching carbs) content of the meal w/out getting full. Sounds yummy, though. - 6/23/09

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  • 1 of 2 people found this review helpful
    Thats a pretty small that correct? I don't even know if I can cut a roma tomato that small. - 6/20/09

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  • Incredible!

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