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Roasted Stuffed Tomatoes

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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. Cut the tops off the tomatoes. Scoop out the pulp, roughly chop it, and place in a bowl.
  2. Add minced garlic, red onion, parsley, basil, olive oil, and salt and mix well. Spoon the stuffing into the tomatoes. Place in a lightly greased baking dish.
  3. Bake until the tomatoes are slightly tender, 20 to 25 minutes.
By October, 2002

Nutritional Information

  • Per Serving
  • Calories 100
  • Calcium 33mg
  • Carbohydrate 9g
  • Cholesterol 0mg
  • Fat 7g
  • Fiber 2g
  • Iron 1mg
  • Protein 2mg
  • Sat Fat 1g
  • Sodium 593mg
What does this mean? See Nutrition 101 .

Quick Tip

Fresh herbs
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.