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

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Total Time: 40 minutes
Servings: 6


  • 5 beefsteak tomatoes
  • cup  chopped Italian flat-leaf parsley
  • ¾  cup  Panko
  • cup  grated provolone
  • cloves of garlic, minced
  • 1/4  teaspoon freshly ground pepper
  • teaspoon  butter, softened
  • 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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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