This post may contain affiliate links. Please read our disclosure policy.
If you’re team “tomatoes all summer long,” then this recipe is for you. These Stuffed Tomatoes are juicy, savory, and gorgeously simple—like a panzanella salad that decided to get dressed up for dinner. Made with just a handful of ingredients (most of which you probably already have), this dish brings together crusty bread, a silky tomato vinaigrette, and the natural beauty of ripe summer tomatoes. And guess what? It’s completely no-cook. Just chill, fill, and serve.
This Stuffed Tomato recipe takes everything you love about Italian summer cooking—fresh tomatoes, good olive oil, and day-old bread—and turns it into a stunning, no-fuss starter or light lunch. It’s all about texture, freshness, and that genius move of turning tomato flesh into a vinaigrette that soaks into chunks of ciabatta. Finished with a drizzle of olive oil and a fresh basil sprig, it’s rustic, beautiful, and totally addictive.
❤️ Why You’ll Love Stuffed Tomato
🍅 No oven required—a summer miracle that will help you avoid oven hot flashes 😉
🥖 Uses pantry staples and leftover bread. You probably already have all of the ingredients at your fingertips. Now lets transform them into a gorgeous appetizer or light lunch.
🌿 Fresh, flavorful, and deeply satisfying – This dish celebrates summer in a big way!
💡 Make-ahead friendly for stress-free entertaining
📸 Instagram-worthy with almost zero effort
Ingredients
🍅Ripe tomatoes – The star of the show—used both as the serving vessel and the base of the vinaigrette.
🥖Ciabatta or sourdough bread – Adds texture and body—perfect for soaking up all that vinaigrette goodness.
🫒Olive oil – Brings richness and depth to the vinaigrette and final dish.
Red wine vinegar– Brightens the flavors and balances the sweetness of the tomatoes.
🧄Garlic (optional)– Adds punch to the vinaigrette—go bold or skip it if you’re sensitive.
🧂Salt + pepper – Essential seasoning that enhances all the other ingredients.
Red onion: Adds sharpness and crunch.
🌿 Parsley – Brings freshness and color.
👩🍳 How to Make Stuffed Tomatoes
Prep the Tomatoes: Slice off the tops and gently scoop out the insides using a spoon. Be careful not to break through the skins—they’re your beautiful little bowls!
Make the Vinaigrette: Blend 1½ cups of tomato flesh with olive oil, vinegar, garlic (if using), salt, and pepper until smooth.
Build the Filling: Pour the vinaigrette into a large bowl and mix in parsley and red onion. Toss in the bread cubes and let them soak for at least 10 minutes to absorb all that juicy flavor.
Stuff & Serve: Firmly pack the soaked bread mixture into the hollowed-out tomatoes. Plate each tomato over a drizzle of olive oil, garnish with a basil sprig, and serve chilled or at room temperature.
🪄 Tips and Tricks
- 🍞 Use slightly stale bread—it absorbs the vinaigrette better without getting mushy.
- 🧊 Chill the tomatoes before filling for an extra refreshing bite.
- 🥄 Use a serrated spoon or grapefruit spoon to scoop the tomatoes cleanly.
- 🧄 Taste the vinaigrette before mixing—adjust salt, acid, or garlic to your liking.Tip 1
Variations
These stuffed tomatoes can easily be customized to suit your palate.
- Cheesy Upgrade: Add cubed mozzarella or grated Parmigiano to the bread mixture.
- Herb Swap: Try basil, mint, or chives instead of parsley.
- Spicy Twist: Add a pinch of chili flakes to the vinaigrette for a little heat.
- Mediterranean Mood: Toss in chopped olives or sun-dried tomatoes for extra punch.
Substitutions
- Bread: Use any crusty loaf—baguette, rustic country bread, or even multigrain.
- Vinegar: Sub white wine vinegar or lemon juice in a pinch.
- Onion: Shallots or scallions work if red onion isn’t your thing.
- Tomatoes: Use smaller tomatoes (like beefsteak or heirloom) for individual portions, or hollow out plum tomatoes for minis.Option 1
Best served with
Here are few entree options that work well when served with my stuffed tomatoes.
How to Store Leftovers
Stuffed tomatoes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The bread will soften further, but the flavors will still be amazing. If you’re prepping ahead, keep the bread mixture and tomatoes separate until ready to serve. Extra dressing can be stored in dressing or mason jars in the fridge for up to 1 week.
🤔 Common Questions
Can I make this gluten-free?
Yes! Use your favorite gluten-free crusty bread—it should still soak up the vinaigrette beautifully.
Can I make these ahead?
You can prep the components in advance, but wait to stuff the tomatoes until just before serving to keep everything fresh and firm.
What if my tomatoes are really juicy?
That’s a good thing! Just don’t skip the soaking step—it’s how the bread gets so flavorful.
Stuffed Tomatoes
Ingredients
- 4 large ripe tomatoes
- ¼ cup olive oil + plus more for plating
- 1 tbsp red wine vinegar
- 1 small garlic glove, optional
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp chopped parsley
- ¼ red onion, diced
- 4 cups of cubed ciabatta or sourdough
Instructions
- Remove the stem from each tomato, then use a tablespoon to remove the flesh from each tomato carefully. Be sure not to break through the tomato skin,
- Add 1½ cups of tomato flesh, olive oil, red wine vinegar, garlic, salt, and pepper to a blender. Blend until smooth and creamy.
- To a large bowl, add the tomato vinaigrette, chopped parsley, and red onion. Mix well.
- Add the bread, toss to coat, and let sit for at least 10 minutes. Next, fill the tomatoes with the soaked bread, pressing down as you fill.
- To plate, drizzle a bit of olive oil into each bowl. Next, add the stuffed tomato, garnish with a drizzle of olive oil and a basil sprig.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
