Total Time
Prep 15 mins
Cook 15 mins

Ingredients Nutrition


  1. Preheat oven to 350°F/175°C.
  2. Grease a 9-inch square baking pan.
  3. Cut 1/3 slice off top of each tomato.
  4. Reserve tops for "lids".
  5. Remove seeds from each tomato.
  6. Melt butter in a saucepan.
  7. Add garlic, breadcrumbs and chopped parsley; mix well.
  8. Remove from heat.
  9. Add cayenne pepper, paprika, mustard, cheese and salt; mix well.
  10. Spoon mixture into tomatoes and form in neat mounds, pressing gently in shape with fingertips.
  11. Put reserved "lids" on top.
  12. Arrange tomatoes, cut sides up, in greased pan, and bake for 15 minutes.
  13. Garnish with parsley sprigs and serve hot.
Most Helpful

7/2011 Did them again with huge ripe, red, slicing 'maters. Used seasoned breadcrumbs -- but crushed crackers would be very good. As we age, we split one tomato and have another for tomorrow ! Very simple and quick. Will be doing again !
Being totally over-run by produce from 4 tomato plants, I search desperately for something to do for dinner. This was a tasty recipe, but there being just 2 of us, and VERY LARGE tomatoes, I decided to just fill 3. Each tomato was about 2/3 filled, and we only ate 2 of them. Be very careful of SIZE of tomatoes, if you are planning on anyone outside of family - grocery store size would likely be sufficient.

NurseJaney July 19, 2011

Hi Mille, Tried them as described and they were great. The receipe doubles, triples & halves with ease. With the tomato crop coming in it is nice to have a really good recipe or two to hand out with the free tomatoes! Thanks!

Grease November 09, 2006

Lovely tomatoes Miller, thanks!! the vine ripened are still around and so tastey, this was a great way to use them. I just made half a recipe, 2 tomatoes, they went wonderfully well with our baked salmon. Nice to have a change from rice filled tomatoes and we loved the cayenne and mustard, topped off with the parmesan, great taste.

Derf October 26, 2003