It’s July and hot outside, so I’m doing everything I can to keep the house cool. That means the grill has become my kitchen companion — if it can be grilled, I’m grilling it.
I especially enjoy grilling vegetables: beets, zucchini, asparagus and, in this case, tomatoes. In this chapter of “Keep the House Cool,” we’ll pick the right tomatoes, stuff them with a cheesy filling, and finish them on the grill. Easy and delicious.
How do you prep a tomato for stuffing?
Preparing a tomato for stuffing is similar to prepping a bell pepper. Cut a thin slice from the top, then scoop out the pulp and seeds to make a shell. A grapefruit spoon with serrated edges works particularly well for this task and makes it easy to remove the interior cleanly. Once hollowed, invert the tomatoes onto paper towels to drain while you assemble the filling.
Ingredients needed for stuffed tomatoes
Choose tomatoes of similar size so they cook evenly. Tomatoes on the vine are a convenient choice because you can typically find four or five of uniform size; they are often 2–3 inches in diameter. Larger beefsteak tomatoes will work but will require more filling or yield fewer servings.
This recipe is flexible — treat the ingredient list as a starting point and adapt the filling to taste.
- Ricotta cheese
- Fresh mozzarella cheese
- Panko breadcrumbs (Italian seasoned)
- Italian seasoning
- Butter
- Salt and pepper
How to make grilled stuffed tomatoes
Hollow the tomatoes as described above and let them drain briefly, inverted on paper towels. Prepare the filling by combining ricotta, some of the panko breadcrumbs, minced garlic, Italian seasoning, and torn or chopped fresh mozzarella. Season with salt and pepper and mix until you have a firm, scoopable mixture. Divide the filling into portions that match the number of tomatoes and shape each portion to fit its tomato shell. Finish by combining melted butter with the remaining panko and sprinkling that mixture over the tops of the stuffed tomatoes for a crunchy finish.
How to grill the stuffed tomatoes
While you can place tomatoes directly on hot grill grates, small stuffed tomatoes are fragile once they soften. I prefer using a grill basket or a similar accessory to keep them stable. Arrange the tomatoes in the basket, leaning them gently against the sides to reduce tipping. Grill over medium heat, covered, for about 10–15 minutes. The tomatoes will soften and the breadcrumb topping will toast lightly. Remove carefully and let cool a few minutes before serving so the filling firms up slightly.
📖 Recipe
Grilled Stuffed Tomatoes
15
10
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Video
Ingredients
- 5 medium tomatoes on the vine for uniform size
- 4 ounces ricotta cheese
- 3 ounces fresh mozzarella cheese
- ½ cup panko breadcrumbs Italian seasoned (divided)
- 1 garlic clove minced
- 1 Tablespoon Italian seasoning
- 1 Tablespoon butter melted
Instructions
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Cut a thin slice from the top of each tomato. Scoop out and discard the pulp. Invert the tomatoes on a paper towel to drain.
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Combine ricotta with ¼ cup breadcrumbs, minced garlic and Italian seasoning. Cut or tear the mozzarella into small pieces and add. Mix, then season with salt and pepper.
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Spoon the cheese mixture into the tomato shells. Combine melted butter with the remaining breadcrumbs and sprinkle over the tops of the stuffed tomatoes.
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Place a lightly greased grill basket on a grill warmed to medium heat. Arrange the tomatoes in the basket and grill, covered, for 10–15 minutes or until heated through. Cool slightly before serving.
Nutrition
| Carbohydrates: 11g
| Protein: 8g
| Fat: 10g
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Options and substitutions
Swap or vary ingredients to make the filling your own:
Ricotta: Mascarpone is a rich, creamy alternative that works well if you want a silkier filling.
Mozzarella: Fresh mozzarella gives the best melt and texture in this recipe, though shredded varieties can work in a pinch.
Italian seasoning: Use fresh basil for a brighter, fresher flavor if you prefer.
Panko breadcrumbs: Panko stays crispier, but regular breadcrumbs are fine if that’s what you have.
Lower carb version: Skip the breadcrumbs entirely. Chop a little of the reserved tomato pulp or fold in chopped spinach for extra vegetables and structure without added carbs.
What goes with stuffed tomatoes
Stuffed grilled tomatoes make a perfect side for grilled meats. When I grill pork tenderloin, chicken, or burgers, I often use the 10-minute resting period for the meat to grill these tomatoes — the grill is already hot and it’s an easy transition. They pair especially well with pork tenderloin, grilled chicken, or burgers.
More grilled side dishes
Grilling side dishes is an easy way to add flavor with minimal heat in the kitchen. Try these alongside your next meal:
- Grilled Beets
- Zucchini on the grill
- Grilled Pineapple
- Grilled Asparagus
- Baked Potato on the Grill
- Grilled Broccoli