Stuffed Tomatoes with Provolone

This traditional Italian side dish takes advantage of the summer's bounty of fresh tomatoes. Great with everything from grilled steaks to grilled fish and everything in between!

Stuffed Tomatoes with Provolone

Print Grocery List Print Recipe
Serves: 6 Total Time: 40 minutes


  • 5 beefsteak tomatoes
  • 1 cup chopped Italian flat-leaf parsley
  • ¾ cup Panko
  • 1 cup grated provolone
  • 2 cloves of garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon butter, softened
  • 2 tablespoons extra-virgin olive oil



Preheat oven to 425 degrees.


Cut the tops off each of the tomatoes and, using a small spoon or ice cream scoop, hollow out the inside of the tomatoes. Discard the tops. Chop the reserved pulp and place in a medium bowl. Add the parsley, panko, cheese, garlic and pepper. Mix to combine the ingredients.


Butter a pyrex or casserole dish and place the tomato halves in the dish. Fill the tomatoes with the parsley-panko mixture, drizzle with olive oil and bake until the panko is golden brown, about 15-20 minutes. 


Place stuffed tomatoes on platter.

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