Gluten Free Stuffed Heirloom Tomatoes


2 Heirloom tomatoes (6-8 oz each)
4 oz fresh mozzarella, diced or shredded (or a mixture of 3 oz mozarella, 1 oz ricotta)
1/2 cup gluten free bread crumbs or panko
2 Tbsp fresh basil, chopped
2 Tbsp extra virgin olive oil, divided
Salt and pepper to taste
Fresh basil
Balsamic Vinegar


Preheat oven to 450 F. Cut a 1/4-inch slice off the stem end of the tomatoes, reserving the "lid" and pulp.
Chop the tomato guts (er, pulp) and, in a medium bowl, combine with mozzarella, bread crumbs, basil, salt, pepper and 1 Tbsp olive oil. Place stuffed tomatoes in a greased roasting pan. Replace the reserved "lids" and drizzle with remaining tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until tomatoes are wrinkly and cheese is bubbling. Garnish with fresh basil and a drizzle of balsamic vinegar.




A super simple gluten free & vegetarian recipe, perfect for entertaining! An easy side dish, appetizer or starter, these tomatoes are a must try. Be sure to use high quality, fleshy tomatoes (any heirloom variety will do). 

Not gluten free? Just use regular bread crumbs!

Other Names:

stuffed tomatoes, baked tomatoes, roasted tomatoes


Serves 2 (as a starter or side dish)


Monday, September 5, 2011 - 7:07pm


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