Stuffed Tomatoes

These tomatoes are packed with flavor. They’re perfect for a summertime lunch.

Serves: 3Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 3


  • 3 large beefsteak tomatoes
  • 6 small button mushrooms, sliced
  • 4 cloves garlic, peeled and minced
  • 6 sun-dried tomatoes, chopped
  • 1 small onion, peeled and sliced
  • 1 tsp. ground black pepper
  • 1⁄2 tsp. paprika
  • 1 tsp. thyme


  • Preheat oven to 350°F.
  • Slice top off tomatoes and set top aside. Hollow out tomatoes, reserving tomato pulp. Place tomatoes in a small baking dish.
  • In a medium bowl, mix tomato pulp with mushrooms, garlic, sun-dried tomatoes, onion, pepper, paprika, thyme, and basil.
  • Fill tomatoes with stuffing mixture. Place tops back on top of mixture and bake for 25 minutes.