• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×
Home » Recipes » Vegetable Recipes

May 29, 2017 · 4 Comments

Asiago Cheese Stuffed Roma Tomatoes

Vegetable Recipes

1041 shares
  • Share
  • Tweet
  • Email
  • Threads
  • Bluesky
Jump to Recipe -
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.

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

How should you store 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!

 

Sign up for my weekly newsletter  and receive a FREE eBook! 

Asiago Cheese Stuffed Roma Tomatoes

Asiago Cheese Stuffed Roma Tomatoes

Carrie's Experimental Kitchen
Asiago cheese, garlic and fresh rosemary combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Vegetables
Cuisine Italian
Servings 6

Ingredients
  

  • 3 roma tomatoes ,halved lengthwise
  • ¼ cup shredded asiago cheese
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon minced garlic
  • ½ cup italian breadcrumbs
  • cooking spray

Instructions
 

  • Preheat oven to 425 degrees F. 
  • Scoop out the insides of the tomato, leaving a shell, and place them in an oven safe baking dish or on a sheet pan. 
  • Chop the insides of the tomato and add to a mixing bowl. 
  • Next, add the cheese, rosemary, garlic and breadcrumbs. Mix together and stuff the tomato shells. 
  • Spray the tops with cooking spray and bake for 15 minutes until lightly browned. 

Notes

Nutrition Facts
Asiago Cheese Stuffed Roma Tomatoes
Amount Per Serving
Calories 66 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 4mg1%
Sodium 229mg10%
Potassium 72mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 72g144%
Vitamin A 250IU5%
Vitamin C 4.1mg5%
Calcium 50mg5%
Iron 0.7mg4%
* 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

Nutrition

Calories: 66kcalCarbohydrates: 8gProtein: 72gFat: 3gCholesterol: 4mgSodium: 229mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 4.1mgCalcium: 50mgIron: 0.7mg
Keyword tomatoes
Tried this recipe?Let us know how it was!

Visit the recipe index to search for more recipes by category.

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

 

Related Recipes

This simple to make Heirloom Tomato Salad made with fresh oregano and onion in a white vinaigrette is one of my favorite recipes. 

Heirloom Tomato Salad

Gab's Caprese Shrimp Stuffed Tomatoes

Gab’s Caprese Shrimp Stuffed Tomatoes

Grape Tomato Vinaigrette is a light, flavorful dressing that's perfect on top of your favorite salad or used as a dip for your favorite vegetables.

Grape Tomato Vinaigrette

 

Connect with me on Social Media

 Facebook | X | Pinterest | Instagram

 

 

*Updated May 2017

More Vegetable Recipes

  • italian roasted cauliflower in a bowl with a spoon
    Italian Oven Roasted Cauliflower
  • hibachi style vegetables in a skillet
    Hibachi-Style Sautéed Vegetables
  • hot honey green beans in a black skillet
    Hot Honey Green Beans
  • zucchini casserole with parmesan cheese and topped with breadcrumbs
    Parmesan Zucchini Casserole
Previous Post: « Chicken Marsala
Next Post: Cajun Lime Grilled Rib Eye Steak »

Reader Interactions

Comments

  1. Amee says

    February 23, 2012 at 2:57 am

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

    Reply
    • Carrie's Experimental Kitchen says

      February 28, 2012 at 2:17 pm

      Thanks Amee! 🙂

      Reply
  2. Carrie's Experimental Kitchen says

    February 14, 2012 at 7:50 pm

    Thank you Adele! 🙂

    Reply
  3. Adele - The Dutch Door Kitchen says

    February 14, 2012 at 5:44 pm

    I love quick and simple recipes like this.

    Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2025 · Carrie's Experimental Kitchen