Cheesy Caper-Stuffed Tomatoes

Cheesy Caper-Stuffed Tomatoes

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. It’s full of vegetables, which I usually don’t eat a lot of, so I needed something with more than that. 

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. 

Cheesy Caper-Stuffed Tomatoes

But, 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!

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.

Cheesy Caper-Stuffed Tomatoes

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

Cheesy Caper-Stuffed Tomatoes

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

Cheesy Caper-Stuffed Tomatoes
Cheesy Caper-Stuffed Tomatoes
Cheesy Caper-Stuffed Tomatoes

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Cheesy Caper-Stuffed Tomatoes

Cheesy Caper-Stuffed Tomatoes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Side Dish
Cuisine: Italian
Keyword: cheese, tomato
Servings: 4 servings
5 from 2 votes


  • 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 breadcrumbs
  • 2 tbsp mozzarella cheese (shredded)
  • 2 tbsp olive oil


  • 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 breadcrumbs
  • Fill each tomato with a pinch of cheese
  • Put one scoop of caper mix into each tomato
  • Top with the remaining breadcrumbs and drizzle with olive oil
  • Bake for about 10-15 minutes until the tomatoes are soft and the breadcrumbs golden brown
Print Recipe
Cheesy Caper-Stuffed Tomatoes

13 thoughts on “Cheesy Caper-Stuffed Tomatoes”

  1. I’m much more familiar with stuffed peppers than with stuffed tomatoes so these would be a fun twist on an old classic for me! Plus, you really can’t go wrong with the additional cheese and breadcrumbs- sounds delish!

  2. OMG! I love stuffed tomatoes. I have never tried caper filling but it sounds delicious. I am going to Pin It so that I can use this recipe later. 🙂

  3. These stuffed tomatoes look like they would be so delicious. I have definitely done this with peppers but never tomatoes, so I will definitely need to give this a try.

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