Caprese Stuffed Baked Tomatoes with Garlic Butter
Caprese Stuffed Baked Tomatoes with Garlic Butter are a cozy, crowd-pleasing dinner featuring juicy tomatoes filled with mozzarella, basil, and a rich garlic butter. This easy recipe is perfect for weeknights or special occasions, delivering classic caprese flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4–6 large ripe tomatoes (about 9 oz each, firm but not hard; vine tomatoes preferred)
- 7 oz fresh mozzarella cheese, cut into small cubes
- 20 fresh basil leaves, sliced thin
- 2–3 garlic cloves, minced
- 4 tbsp unsalted butter, softened
- 2 tbsp extra-virgin olive oil
- Salt & black pepper, to taste (about 1/2 tsp salt, 1/4 tsp pepper)
- 2 tsp balsamic vinegar (optional, for drizzling)
- 2 tbsp grated Parmesan cheese (optional)
- 2 tbsp panko breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash tomatoes. Slice off tops (about 1/2 inch) and set aside. Using a spoon, gently scoop out seeds and most pulp, leaving about 1/4 inch wall. Save pulp in a bowl.
- In a small bowl, combine softened butter, minced garlic, and 1 tbsp olive oil. Mix until smooth. Add a pinch of salt, pepper, and chopped basil if desired.
- Dice mozzarella and slice basil. In a bowl, mix half the reserved tomato pulp, mozzarella, basil, 1 tbsp olive oil, and a pinch of salt and pepper. Add Parmesan if using.
- Spoon mozzarella-basil mixture into each hollowed tomato, packing gently but not overfilling.
- Spread about 1 tsp garlic butter over each stuffed tomato. Sprinkle panko or extra Parmesan on top if desired.
- Arrange tomatoes upright in a baking dish. Drizzle with remaining olive oil and balsamic vinegar if desired.
- Bake uncovered for 25-30 minutes, until tomatoes are soft but not collapsed and cheese is melted and bubbly. Tent loosely with foil if needed.
- Remove from oven and let cool for 5 minutes. Sprinkle with extra basil and drizzle with balsamic if desired. Serve warm.
Notes
Use firmer tomatoes to prevent collapsing during baking. Don’t overstuff to avoid bursting. For vegan, use dairy-free cheese and plant-based butter. Can be prepped ahead and refrigerated before baking. Serve warm for best texture. Optional add-ins: Parmesan, panko, pesto, olives, chili flakes. For gluten-free, omit breadcrumbs or use GF version.
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 210
- Sugar: 6
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 8
Keywords: caprese, stuffed tomatoes, baked tomatoes, garlic butter, vegetarian, easy dinner, mozzarella, basil, Italian, gluten-free