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Affect Magazine

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Stuffed baked Parmesan tomatoes

Stuffed Baked Parmesan Tomatoes, Recipe


6 medium tomatoes

For the stuffing:

  • 1 cup garlic/cheese croutons, crushed

  • 2 tablespoons of grated Parmesan cheese

  • 2 tablespoons grated American or cheddar cheese

  • 4 tablespoons melted butter

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • Chopped fresh parsley for garnish


  • Cut a thin slice off the top of each tomato.

  • Scoop out the pulp.

  • Mix the stuffing ingredients and add a little of the tomato pulp with this.

  • Spoon the mixture into the tomatoes and cover with aluminium foil.

  • Bake at 350° for 30 minutes.

  • Garnish with the parsley and if you would like, sprinkle a little more Parmesan to taste.


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