Parmesan Stuffed Tomatoes Recipe

Heat the oven to 200°C / 400°F. Line a baking tray with parchment, or lightly grease it so the tomatoes don’t stick.

Slice a thin “lid” off the top of each tomato. Scoop out the center carefully, leaving the walls sturdy so they keep their shape in the oven.

In a bowl, combine Parmesan, parsley, chives, tarragon, black pepper, and onion. Drizzle in the melted butter and mix until evenly moistened.

Spoon the mixture into the tomatoes and divide it evenly. Don’t pack it too tightly; a gentle mound on top is fine.

Arrange on the tray and bake for about 10 minutes. You’re aiming for lightly softened tomatoes and a warmed filling, not collapsed tomatoes—reduce time by 1–2 minutes if needed.

Let them sit for 2 minutes, then serve warm. Add a pinch of extra chopped herbs on top if you like.