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Tomatoes stuffed with onions and garlic

Author
Cookinero 24 Mar 2025
5080
Tomatoes stuffed with onions and garlic

Tomatoes stuffed with onions and garlic are an interesting and light appetizer that is perfect for a festive table or a buffet. The filling for such tomatoes is made from onions, garlic, herbs and tomato pulp. The tomatoes are covered with a crispy crust of breadcrumbs on top. The appetizer is very easy to prepare and will take only 25 minutes of your time. Add cheese and mushrooms to it, then it will become even tastier.

How to cook Tomatoes stuffed with onions and garlic

Step 1

Tomatoes stuffed with onions and garlic

Cut the tops off the tomatoes and scoop out the cores with a spoon. Don't throw them away, they'll be useful for the filling.

Step 2

Tomatoes stuffed with onions and garlic

Chop the parsley and mince the garlic.

Step 3

Tomatoes stuffed with onions and garlic

Finely chop the onion.

Step 4

Tomatoes stuffed with onions and garlic

Finely chop the tomato cores and fry them with onion and garlic in vegetable oil for 5 minutes. Add salt and pepper.

Step 5

Tomatoes stuffed with onions and garlic

Mix the filling with chopped parsley and stuff the tomatoes with it.

Step 6

Tomatoes stuffed with onions and garlic

Sprinkle the top of the filling with breadcrumbs and add a teaspoon of butter to each tomato.

Step 7

Tomatoes stuffed with onions and garlic

Place the tomatoes in a baking dish lined with parchment paper and cover with the tops. Bake the tomatoes in the oven for 10-15 minutes.

Step 8

Tomatoes stuffed with onions and garlic

Place the tomatoes on fresh lettuce leaves and sprinkle with chopped parsley. Garnish the plate with freshly ground black pepper.

Tomatoes stuffed with onions and garlic - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dried parsley, but use 1/3 of the amount (since dried herbs are more concentrated). For best flavor, fresh parsley is recommended.
Store leftovers in an airtight container for up to 2 days. The texture may soften, so reheating in the oven (not microwave) helps retain crispness.
Not as written—swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers to make this dish gluten-free.
Absolutely! Replace the butter with olive oil or vegan butter, and ensure the breadcrumbs are vegan-friendly.
Choose firm, medium-sized tomatoes like beefsteak or Roma—they hold their shape better during baking than overly juicy varieties.
Freezing raw stuffed tomatoes isn’t recommended (they’ll turn mushy). Freeze the cooked dish for up to 1 month; reheat from frozen in a 350°F oven.
Mix cooked quinoa, lentils, or crumbled feta into the filling. For meat, try finely diced sautéed mushrooms or turkey.
Yes! Air-fry at 375°F for 8–10 minutes until the breadcrumbs are golden. Work in batches to avoid overcrowding.

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