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Baked Tomatoes are a burst of summer flavor. Campari tomatoes stuffed with bread crumbs, tomato, mozzarella and basil, these little bites are a must make.
We all love a classic caprese salad. The combination of tomatoes, basil and mozzarella just goes so well together and nothing screams summer quite like perfectly ripened tomatoes. Unless of course those perfectly ripened tomatoes are also paired with fresh sweet basil and mozzarella. Am I right?
These Baked Stuffed Campari tomatoes are a twist on the classic caprese combo. Campari tomatoes are stuffed with a mixture of diced tomatoes, shredded mozzarella, fresh bread crumbs, and of course basil. Instead of being served cold however, these little bites are baked until the tomatoes are soft and the cheese is melted to perfection.
You’re going to love them!
CAMPARI TOMATOES: You may wonder what campari tomatoes are, they are a type of tomato that is smaller than a regular tomato but larger than a cherry tomato. They are a deep red color and known for their sweetness. If you can’t find them you can substitute small vine-ripened tomatoes or larger cherry tomatoes. If you use cherry tomatoes you might have excess filling.
MOZZARELLA: Shred it yourself! One of my golden rules in the kitchen is to always freshly shred cheese. It just melts, and in my opinion tastes, better.
FRESH BREAD CRUMBS: Pulse a slice or two of fresh sourdough or other white bread in a food processor just until they are crumbs.
BASIL: Roll the basil leaves together and then chop. It’s the perfect way to get basil ribbons.
SALT: Use it to sprinkle the inside of the tomatoes after you remove the flesh inside.
STEP #1: Cut the tops off the tomatoes. Gently remove the flesh and seeds inside. Chop the flesh and some of the tops. Enough to make 1/4 cup. Season the cavity of the tomatoes lightly with salt.
STEP #2: In a bowl combine bread crumbs, reserved diced tomato, mozzarella and basil. Mix well.
STEP #3: Spoon mixture into tomatoes. Place in preheated oven and cook for 15 – 20 minutes or until the top has browned slightly and the tomatoes have softened.
You don’t need to measure the filling before putting it into the tomatoes. The amount you use will depend on the size of the tomatoes since they can vary so much.
Yes! This recipe can easily be doubled or tripled to suit whatever you need. Keep in mind that they won’t reheat that well.
Love tomatoes? You’ve got to try some of my other favorite tomato recipes:
Want some more twists on Caprese Salad? Check these out!
Note: this post was originally published in 2010. It was updated with a modified recipe, photos, step by step instructions and nutrition information in 2021.
Preheat oven to 350
Cut the tops off the tomatoes. Gently remove the flesh and seeds inside and reserve 1/4 cup. Season the cavity of the tomatoes lightly with salt.
In a bowl combine bread crumbs, reserved diced tomato, mozzarella and basil. Mix well.
Spoon mixture into tomatoes. Place in preheated oven and cook for 15 - 20 minutes or until the top has browned slightly and the tomatoes have softened.
Transfer to serving platter. Drizzle with olive oil, sprinkle with more basil if desired and serve.
Nutrition facts for estimation purposes only.
Calories: 105 , Total Fat: 2.9g , Saturated Fat: 0.8g , Cholesterol: 2mg , Sodium: 710mg , Carbohydrates: 16.9g , Fiber: 2.8g , Sugar: 5.6g , Protein: 4.4g
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