17 Reviews of Herb Stuffed Tomatoes

From: KLKJS

On May 17, 2006

I saw this episode and made these the same night. I've love broiled and baked tomatoes and have made them many times, but never thought to dig out the pulp and include it in the filling! Excellent!

From: Lauralie41

On Jul 9, 2006

Easy to make and so very good! I sprinkled some extra shredded cheese on top of the filling before baking and used basil along with the parsley to complete the Italian cheese, tomato, and basil challenge for the world tour. Wonderful flavors, the tomatoes bake nicely, and very tasty!

From: kcbailey

On Jun 11, 2006

very good and very easy i would say definitely serve hot right out of the oven, ours sat for a little while and the stufffing got a little cold. But was still tasty

From: justcallmetoni

On Sep 28, 2008

The gift of a basket of farm fresh tomatoes from a friend has me looking for recipes to enjoy them. Did not need to look far as my PAC child had this marvelous recipe. I made three changes to adapt these to the WW core program: changing the breadcrumbs to fine ground softened bulgur, used butter flavored cooking spray to prepare the pan, and used soy provolone. The results were marvelous - fresh, bright and flavorful. I loved the way the herbed stuffing matched the tomato and seemed to make their flavors even meatier and sweeter. These were so good this side became my dinner. Thanks!

From: bluemoon downunder

On Jun 7, 2006

Easy to make and these would make a very tasty side dish to BBQd or grilled meats - or a yummy, light stand alone meal. I made a half quantity (3 fleshy truss tomatoes; I’m not sure what beefsteak tomatoes are) and we ate these with fried rice as a light evening meal. I used 4 cloves of minced garlic (I love garlic) and I added some fresh basil (in step 3) but otherwise followed the recipe. Thanks Susie D!

From: *Bellinda*

On Apr 7, 2009

I made this for lunch because I had all the ingredients on hand. Except I substituted mozzarella for provolone and used homemade breadcrumbs. It tasted really, really good.

From: Karen Elizabeth

On Aug 25, 2009

We really enjoy stuffed tomatoes and these were no exception! I stuck to recipe, other than using fresh basil instead of the parsley, since I had plenty to use up! I also put some grated mozzarella on top of the breadcrumb mixture, which I now see is not in the directions, so why did I do that? seemed like a good idea at the time, I guess! Very good recipe and much enjoyed, Susie, thank you! made for Ramadan Tag, August 09

From: Starrynews

On Oct 3, 2008

We loved it! I used homemade bread crumbs seasoned with basil, oregano, parsley flakes, garlic powder, and onion powder. I included garlic, but I think next time I will probably saute it before adding it to the filling. I also substituted mozzarella cheese (on hand) and used non-stick cooking spray instead of butter in the pan. Thanks for a keeper - I've already had it twice in less than a week!

From: NcMysteryShopper

On Aug 2, 2007

We loved these tomatoes!!! I used a mixture of shredded provolone and mozzarella but other then that I did not change a thing. I forgot to butter the casserole dish and it was fine without the buttering. We thought the seasoning was perfect and I want to try this again using fresh basil. Great Recipe Susie!!! Thanks for posting.

From: Chef #madjo

On Oct 21, 2007

I made this dish last night for a small dinner party. I did use a little mozzarella along with the provalone and I also mixed in a couple of TBSP of my tomatoe sauce. In the last 2 or 3 minutes I sprinkled a little extra grated cheese and put them under the broiler for 2 or 3 minutes. It was FABULOUS!