Bright red tomatoes sitting on the counter often spark an idea: why not turn them into a simple, yet elegant dish?

Stuffing tomatoes with cheese and fresh basil is one of those recipes that looks impressive but is incredibly easy to make.

It's fresh, colorful, and perfect as an appetizer, side, or light snack.

Choose the Right Tomatoes

Selecting the right tomatoes sets the foundation for this dish. You want firm, medium-sized tomatoes that can hold the filling without collapsing.

Tips for picking tomatoes:

1. Look for tomatoes that feel heavy for their size—they'll be juicier inside.

2. Smooth skin without blemishes ensures the tomato will hold its shape during baking.

3. Round tomatoes like Roma or vine tomatoes work well because they have a broad cavity for stuffing.

Example: A cluster of vine tomatoes can be sliced at the top and hollowed easily, giving you perfect little bowls for your filling.

Prepare the Filling

The filling is the star of this dish, combining creamy cheese and aromatic basil. You can adjust it to your taste for richness and flavor balance.

Ingredients for the filling:

1. 1 cup soft cheese (cream cheese, ricotta, or mozzarella)

2. 6–8 fresh basil leaves, finely chopped

3. 1 clove garlic, minced

4. Salt and pepper to taste

5. Optional: a teaspoon of olive oil or a sprinkle of grated Parmesan

Steps to prepare:

1. In a bowl, mix the soft cheese with chopped basil and minced garlic.

2. Season lightly with salt and pepper, and add olive oil if you like a smoother texture.

3. Stir until everything is evenly combined, creating a creamy, fragrant filling.

Example: Adding a pinch of crushed red pepper can give a gentle heat that balances the creaminess of the cheese and freshness of the basil.

Hollow the Tomatoes

Creating a cavity in the tomatoes is straightforward but requires care to avoid tearing the sides.

Steps to hollow:

1. Cut a thin slice off the top of each tomato and set aside as a lid.

2. Use a small spoon to gently scoop out the seeds and pulp.

3. Pat the inside dry with a paper towel to prevent excess moisture from making the filling runny.

Tip: Keep the removed pulp—it can be mixed into a salad or lightly cooked with olive oil as a simple tomato sauce.

Stuff and Assemble

Now comes the fun part: filling the tomatoes and preparing them for baking.

Steps to assemble:

1. Spoon the cheese and basil mixture into each tomato cavity until slightly heaping.

2. Place the tops back on if you like a more finished look or leave them open to show the colorful filling.

3. Arrange the tomatoes in a lightly greased baking dish to prevent sticking.

Example: Drizzle a tiny bit of olive oil over the top and sprinkle with breadcrumbs for a golden, crunchy finish once baked.

Bake and Serve

Baking enhances the flavors and softens the tomato just enough without losing its shape.

Baking instructions:

1. Preheat the oven to 375°F (190°C).

2. Bake stuffed tomatoes for 15–20 minutes, until the cheese is melted and lightly golden.

3. Remove carefully and let them cool for a few minutes before serving.

Tip: Serve warm with a side of fresh greens or a slice of crusty bread to soak up the melted cheese and tomato juices.

Stuffed tomatoes with cheese and basil are a simple, colorful way to elevate fresh produce into a satisfying dish. By selecting firm tomatoes, preparing a flavorful filling, and baking carefully, you create a dish that's both visually appealing and delicious. Each bite combines creamy cheese, aromatic basil, and sweet, tender tomato—a perfect harmony that's easy to replicate any time fresh tomatoes are in season.