Oven-Baked Stuffed Tomatoes with Herb Breadcrumbs

These stuffed tomatoes are a healthy, Mediterranean-inspired dish made with rice, chickpeas and fresh herbs — ideal for a wholesome summer meal or light, satisfying dinner.

Try other simple Mediterranean recipes like focaccia, falafel, lemon ricotta pasta or mujadara for more ideas.

Full quantities are listed in the recipe card below; use the notes for suggested substitutions.

• Tomatoes: Choose ripe but firm vine tomatoes that will hold their shape while baking.
• Olive oil: For sautéing the aromatics; can be swapped for vegetable or avocado oil.
• Onion & Garlic: Provide the flavor base; sauté gently to develop sweetness.
• Spices: Cumin, coriander and a pinch of red pepper flakes add warmth; oregano or Italian herbs also work.
• Rice: Long-grain white rice cooks quickly; short-grain or quinoa are alternative options.
• Chickpeas: Canned or cooked chickpeas add protein and texture; lentils or beans can be substituted.
• Spinach: Adds color and nutrients; chard or kale may be used instead.
• Vegetable broth: Cooks the rice and intensifies flavor; water works with extra seasoning.
• Fresh herbs: Parsley brightens the filling. Basil or mint will change the flavor profile pleasantly.
• Seasoning: Salt and black pepper to taste.

Step 1: Prepare the tomatoes

Slice the tops off the tomatoes and reserve them as lids. Use a spoon to scoop out the seeds, juice and most of the flesh. Blend the removed tomato flesh until smooth to use as part of the rice cooking liquid.

Lightly salt the insides of the hollowed tomatoes and set them upside down on a plate to drain while you make the filling.

Step 2: Make the filling

Preheat the oven to 350°F (180°C). In a large skillet, heat olive oil over medium heat. Sauté chopped onion for a few minutes until translucent. Add garlic, cumin, coriander, red pepper flakes and the rice; stir for about a minute to toast the rice lightly.

Pour in the blended tomato pulp and vegetable broth, then add drained chickpeas and spinach. Season with salt and pepper. Simmer gently, stirring occasionally, until the rice is nearly cooked (al dente) and most of the liquid has been absorbed, about 10–12 minutes. Stir in chopped parsley and adjust seasoning to taste.

Step 3: Stuff and bake

Fill each tomato with the warm rice and chickpea mixture, pressing it down gently. Place the filled tomatoes in a baking dish, top each with its reserved lid, and bake at 350°F (180°C) for about 20 minutes, or until the tomatoes are tender and the tops begin to wrinkle.

Step 4: How to serve

Arrange the baked tomatoes on a platter for a rustic presentation. They work as a light main, an elegant starter, or a hearty side. For creaminess, serve with a spoonful of Greek-style yogurt, labneh or a yogurt-tahini dressing; the cool tang contrasts beautifully with the warm spiced filling.

Tips

• Choose firm tomatoes: Ripe but not overly soft tomatoes hold their shape while baking.
• Leave a thin wall: Don’t scoop all the flesh away; a thin layer helps the shell keep its structure.
• Salt to draw moisture: Salting the shells briefly helps remove excess liquid before stuffing.
• Pre-cook the filling: Simmer the rice until nearly cooked so it finishes in the oven without becoming mushy.
• Let them rest: Allow 10–15 minutes after baking so flavors settle and the filling firms up slightly.
• Prepare ahead: You can make the filling and stuff the tomatoes a few hours in advance, then bake when ready to serve.
• Use fresh herbs: Generous herbs like parsley, basil or mint brighten the dish.