Carrie’s Experimental Kitchen

Asiago Cheese Stuffed Roma Tomatoes

 

Asiago cheese, garlic, fresh rosemary and chopped tomatoes combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes.

Asiago cheese, garlic, fresh rosemary and chopped tomatoes combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes.

Roma or plum tomatoes, as they are commonly referred to, are my “go-to” tomato and you can generally find them year-round primarily from California, Mexico and Florida. California Romas are available from June through November and Washington tomatoes are available during August and September. I just prefer the flavor of them better than the other varieties you get during the year, except of course when Jersey tomatoes are in full bloom..those I can just slice and eat with a little salt on them and I’m good to go.

Asiago Cheese Stuffed Roma Tomatoes

Good-quality Roma tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature. Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. Only refrigerate fully ripened tomatoes, but be aware that it will affect the flavor. Avoid product that is too soft, wrinkled or that has broken skin. Tomatoes with a green blush will ripen, but avoid product with blotchy green or brown areas.

Asiago cheese, garlic, fresh rosemary and chopped tomatoes combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes.

Now, my kids are a little “odd” when it comes to certain foods. Especially tomatoes. They will eat tomatoes when prepared in bruschetta or salsa, but yet they won’t eat them in a tossed salad. So when I made these Asiago Cheese Stuffed Roma Tomatoes as our vegetable one night, I kept my fingers crossed that if they didn’t like them, it would  just have meant more for us. 🙂

Unfortunately for us, they devoured them so I was glad I made extra! These tomatoes are so simple and quick to make and perfect for a last minute vegetable side dish idea. ~Enjoy!

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Asiago Cheese Stuffed Roma Tomatoes
Print
Asiago Cheese Stuffed Roma Tomatoes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Asiago cheese, garlic and fresh rosemary combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes. 

Course: Vegetable
Servings: 6
Calories: 66 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 3 Roma Tomatoes, halved lengthwise
  • 1/4 c. Shredded Asiago Cheese
  • 1 tsp. Fresh Rosemary, chopped
  • 1 Clove Garlic, chopped
  • 1/2 c. Italian Breadcrumbs
  • Cooking Spray
Instructions
  1. Preheat oven to 425 degrees F. 

  2. Scoop out the insides of the tomato, leaving a shell, and place them in an oven safe baking dish or on a sheet pan. 

  3. Chop the insides of the tomato and add to a mixing bowl. 

  4. Next, add the cheese, rosemary, garlic and breadcrumbs. Mix together and stuff the tomato shells. 

  5. Spray the tops with cooking spray and bake for 15 minutes until lightly browned. 

Recipe Notes

Nutrition Facts
Asiago Cheese Stuffed Roma Tomatoes
Amount Per Serving
Calories 66 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 4mg 1%
Sodium 229mg 10%
Potassium 72mg 2%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 72g 144%
Vitamin A 5%
Vitamin C 5%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

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Asiago cheese, garlic, fresh rosemary and chopped tomatoes combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes.

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*Updated May 2017


4 Comments

  1. Adele - The Dutch Door Kitchen
    February 14, 2012 at 5:44 pm - Reply

    I love quick and simple recipes like this.

  2. Carrie's Experimental Kitchen
    February 14, 2012 at 7:50 pm - Reply

    Thank you Adele! 🙂

  3. Amee
    February 23, 2012 at 2:57 am - Reply

    Sounds delicious!! Thanks for sharing Carrie. I love stuffed tomatoes. 🙂

    • Carrie's Experimental Kitchen
      February 28, 2012 at 2:17 pm - Reply

      Thanks Amee! 🙂

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