Cheesy Caper-Stuffed Tomatoes

Combine cheese, herbs, and breadcrumbs to make a delicious filling for stuffed tomatoes. Perfect as an appetizer or a side dish.

The last few times we have done our local produce co-op, it’s been full of tomatoes. So many tomatoes. There are only so many fresh tomatoes that our family can eat in one week. When we realized we had more than we would eat, Justin asked if we could try to make stuffed tomatoes. I found this recipe for tomatoes stuffed with capers and breadcrumbs. I like capers. and breadcrumbs, plus the seasonings, so we decided to give it a try. That’s how we ended up with Cheesy Caper-Stuffed Tomatoes.

As usual, we made some changes to the base recipe. Mainly, I needed some cheese. Of course, by adding the cheese, the recipe is no longer vegan or dairy-free if you need that. Luckily, at our house, we don’t have any major allergies or dietary restrictions. 

When I looked through the recipe, I decided that it either needed mozzarella cheese or parmesan cheese. Mozzarella would probably go well with the tomatoes and sherry part of the recipe while parmesan matches with the breadcrumbs and capers. 

After much debate, I went with mozzarella cheese. It’s one of my favorite cheeses. And it happened to be the only one we had in the refrigerator at the time! And it also pairs well with the salty flavor of the capers.

Step by Step

Start by heating the oven to 500F then slice the tomatoes in half. Use a spoon or your hand to pull out the seeds. 

Pour the cooking sherry into the bottom of an 8×8 baking dish and lay the tomatoes in there with the cut sides facing up. Sprinkle them with a bit of salt.

In a small mixing bowl combine the parsley, capers, oregano, garlic, and half of the breadcrumbs.

Put a pinch of mozzarella cheese in each tomato, then top that with the caper mixture.

Sprinkle the rest of the breadcrumbs on the tomatoes and drizzle the olive oil.

Bake the tomatoes for about 10-15 minutes, until they start to soften and the breadcrumbs are golden brown. 

Recipe

Cheesy Caper-Stuffed Tomatoes

Combine cheese, herbs, and breadcrumbs to make a delicious filling for stuffed tomatoes. Perfect as an appetizer or a side dish.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Course:

Side Dish

Cuisine:

Italian

Keyword:

cheese

|

tomato

Servings: 4 servings

5 from 3 votes

Ingredients

• 4 tomatoes (large)
• 2 tbsp cooking sherry
• 1 tsp salt
• 1 tbsp parsley
• 2 tbsp capers (drained)
• 1 tsp oregano
• 2 cloves garlic (minced)
• 2 tbsp bread crumbs
• 2 tbsp mozzarella cheese (shredded)
• 2 tbsp olive oil

Recommended Equipment

• Chef Knife
• 8×8 Baking Dish
• Mixing Bowls – Stainless Steel

Instructions

• Preheat the oven to 500F
• Slice the tomatoes in half and remove the seeds
• Pour cooking sherry into an 8×8 baking dish then lay the tomatoes, cut side up, in the pan
• In a small bowl, combine the parsley, capers, oregano, garlic, and half of the bread crumbs
• Fill each tomato with a pinch of cheese
• Put one scoop of caper mix into each tomato
• Top with the remaining bread crumbs and drizzle with olive oil
• Bake for about 10-15 minutes until the tomatoes are soft and the bread crumbs golden brown

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Nutrition Facts

Cheesy Caper-Stuffed Tomatoes

Amount Per Serving

Calories 131 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g10%

Cholesterol 5mg2%

Sodium 791mg33%

Potassium 301mg9%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 1155IU23%

Vitamin C 18.6mg23%

Calcium 65mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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