Stuffed Tomato Recipes
Hot and Cold

Stuffed Tomato Recipes consist of both fresh uncooked and baked versions.

Fresh versions can be as simple as stuffing the hollowed out tomato with your favorite Tuna Salad.

Many baked recipes are stuffed with fillers like bread crumbs and rice.

Stuffed tomatoes can hold lots of suprise ingredients for a truly fun dining experience.

Hot and Cold stuffed Tomatoes start the same. Preparing the tomato.

Here are two recipes for Hot and Cold Stuffed Tomatoes.



Prepare tomatoes for stuffing. Cut off the top or stem side of the tomato. With a knife or grapefruit spoon hollow out the tomato.

Salt the inside of the tomato shell, turn upside down allowing shells to drain for a few minutes.

The tomatoes are ready for stuffing. Keep hard parts, dice, salt and drain. Combine diced tomatoes with other ingredients by gently tossing in a large bowl. Stuff each tomato shell, chill and serve.


6 Medium Tomatos, approx. 2 3/4" - 3" in diameter

1 lb. fresh or thawed frozen cooked shrimp , medium chopped

1 stalk celery, finely diced

1 med. Shallot, minced

3 tbsp. Mayonaise

1 tbsp Worchestershire

1 tbsp White Wine vinegar 1/2 tsp Old Bay seafood seasoning

1/4 tsp Fine Sea Salt

1/8 tsp Fresh gound Black pepper

Variations - Shrimp Stuffed Tomato Recipe

TOMATOES - Plum Tomatoes cut in half length wise make nice shrimp boats.

Try Stuffed Cherry Toamtoes or Grape Heirloom Tomatoes. The work is a bit more tedious, but worth it. They make super hors d'oeuvres.

When using smaller tomatoes chop ingredients accordingly.

Larger and colorful Heirloom Tomatoes are another great choice for stuffing.

SEAFOOD - Lump Crab or Lobster can be used as substitutes for the 1 lb. of Shrimp.



Preheat oven to 350 degrees.

Prepare tomatoes for stuffing. Keep hard parts, dice salt and drain.

Add oil and butter to a sauce pan on low heat. Add Garlic and Onion and saute until soft.

Remove pan from heat and stir in remaining ingredients.

Stuff tomatoes with filling. Drizzle top of stuffing with olive oil and sprinkle grated cheese on top.

Bake in a baking pan for 20 - 25 minutes or until top is crisp and browned.

Serve hot.


6 medium Tomatoes

1/4 cup Olive Oil, Plus 2 tbsp. for drizzle on top 2 tbsp Butter

2 cloves Garlic, finely minced

3 tbsp Onion, finely minced

3/4 cup fresh Parmesean Cheese

1 cup dry Bread Crumbs or Italian Bread Crumbs

2 tbsp Fresh Basil, minced

1/4 tsp Fine Sea Salt

1/8 tsp Fresh ground Black Pepper

Variations - Bake Stuffed Tomato Recipe

TOMATOES - As in the cold recipe, Different sizes and type tomatoes can be substituted. If the skin bothers you, Blanche and peel for your Stuffed Tomato Recipes before stuffing

RICE - Cooked Brown or White Rice can be substituted for the Bread Crumbs.

SEAFOOD - 1/2 lb. of diced Shrimp, Crab or Lobster can be added to this recipe. Reduce Bread Crumbs by 1/3 cup.

OTHER STUFFINGS HOT OR COLD - Fresh fruit, avocado, Seafood Salads are stuffings for the fresh stuffed tomatoes.

Mix wet scrambled eggs, Bacon bits and Shredded cheese, bake for a great breakfast tomato,

Meat and rice can be used as well. Any way you do it, Stuffed Tomatoes are some of the best fresh tomato recipes.

Looking for more great tomato Recipes? Check the Everything Tomatoes Recipe List