These Fontina cheese stuffed Roma tomatoes are a tasty and healthy vegetable side dish that everyone will love. Learn how to make them with this simple recipe.
Bursting with flavor, these Roma tomatoes stuffed with creamy Fontina cheese, fresh basil and Italian breadcrumbs are sure to be a hit!
Tomato season is coming soon; especially here in the Garden State. Pretty soon we'll be enjoying our bounty of fresh tomatoes and all of those tomato recipes.
Stuffed tomatoes make a delicious vegetable side dish to serve with so many meals. Adding Fontina cheese adds another depth of flavor the whole family will love. This recipe yields 6 servings and can be ready in about 30 minutes. ~Enjoy!
What are Roma Tomatoes?
Roma tomatoes, also known as Italian plum tomatoes, are a type of tomato that originated in Italy. They are smaller and more oblong in shape than regular tomatoes, with a thicker and meatier flesh.
These tomatoes are known for their rich, sweet flavor and low acidity, making them a popular choice for sauces, soups, and stews. They are also commonly used in salads and sandwiches, as well as for canning and preserving.
Roma tomatoes are widely available in grocery stores and farmers markets throughout the year, but their peak season is from July to September. During this time, they are at their freshest and most flavorful.
When selecting fresh Roma tomatoes, look for ones that are firm and free of blemishes or soft spots. Store tomatoes at room temperature to preserve their freshness.
Suggested Equipment
Ingredients Needed
To make these delicious Fontina Stuffed Roma Tomatoes, you'll need the following ingredients:
Roma Tomatoes
Fontina Cheese: Fontina is a soft, cows milk cheese originating from Italy. You can also substitute provolone, gruyere or gouda.
Fresh Chopped Basil
Minced Garlic
Italian Breadcrumbs
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
How do you make Fontina Stuffed Tomatoes?
Before you start making the filling for your Fontina Stuffed Roma Tomatoes, preheat your oven to 375°F (190°C). Wash and dry the Roma tomatoes, cut off a thin layer of the top by the stem; then cut the tomatoes in half horizontally.
Use a spoon to scoop out the seeds and flesh from the inside of each tomato, leaving just the outer shell. Chop the flesh and seeds and place into a mixing bowl; then place the hollowed-out tomatoes in an oven safe baking dish.
Add to the Fontina cheese, basil, breadcrumbs, garlic, salt and pepper to the chopped tomatoes; mix well.
Spoon the filling into each tomato until they are full; then drizzle a little bit of olive oil over the top of each tomato. Bake them in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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Fontina Stuffed Roma Tomatoes
Ingredients
- 3 Roma tomatoes
- 2 ounces Fontina cheese (cubed or shredded)
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced garlic
- 3 tablespoons Italian breadcrumbs
- 2 tablespoons extra virgin olive oil
- dash kosher salt
- dash black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and dry the Roma tomatoes, cut off a thin layer of the top by the stem; then cut the tomatoes in half horizontally.
- Use a spoon to scoop out the seeds and flesh from the inside of each tomato, leaving just the outer shell. Chop the flesh and seeds and place into a mixing bowl; then place the hollowed-out tomatoes in an oven safe baking dish.
- Add to the Fontina cheese, basil, breadcrumbs, garlic, salt and pepper to the chopped tomatoes; mix well.
- Spoon the filling into each tomato until they are full; then drizzle a little bit of olive oil over the top of each tomato.
- Bake them in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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