Jamie Oliver Stuffed Tomatoes are a true celebration of fresh, vibrant flavors. Juicy tomatoes are packed with a savory mix of Parmesan, breadcrumbs, herbs, and garlic, then baked until soft and bubbling with gooey mozzarella. I made these on a whim for a light lunch, and they were such a delicious surprise—so simple, yet totally satisfying. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

⅓ cup Parmesan cheese, shredded
⅓ cup Italian seasoned bread crumbs
¼ cup onion, minced
2 cloves garlic, minced
2 tbsp olive oil
2 tsp fresh basil leaves, chopped
2 tsp fresh parsley, chopped
1 tsp dried oregano
¼ tsp freshly ground black pepper

For the Tomatoes:

4 tomatoes
2 tbsp mozzarella cheese, grated
Olive oil, for drizzling

How To Make Jamie Oliver Stuffed Tomatoes

Preheat the Oven:
Start by heating your oven to 400ºF (200ºC). Place a rack in the upper third of the oven for even browning, and lightly grease an 8×8-inch baking dish with cooking spray.

Prepare the Filling:
In a medium bowl, stir together the minced onion, garlic, 2 tablespoons of olive oil, chopped basil, parsley, oregano, salt, and pepper. Add in the seasoned breadcrumbs and shredded Parmesan. Mix well—this is your savory, herb-packed stuffing.

Hollow the Tomatoes:
Cut the tops off the tomatoes and use a spoon to scoop out the juice and seeds, creating little tomato cups. I used a grapefruit spoon for this, which made it super easy. Don’t toss the juicy insides—chop them up and stir them into your breadcrumb filling for extra flavor.

Stuff and Top:
Fill each tomato generously with the prepared stuffing, gently pressing it down. Place the filled tomatoes into your greased baking dish, then drizzle a little olive oil on top. Finish by sprinkling grated mozzarella over each one for that golden, melty finish.

Bake to Perfection:
Pop the dish into the oven and bake for 10–12 minutes. You’re looking for tender tomatoes and bubbling cheese on top. Once out of the oven, let them cool slightly before serving.

Why I Love This Recipe

I made this on a weekday when I wanted something light but comforting, and it hit all the right notes. My partner loved it too—we ended up eating them straight from the dish! The mix of crispy breadcrumbs, herby flavor, and gooey cheese is irresistible. Plus, you can easily tweak the filling with what you’ve got at home.

Recipe Tips

Pick Firm Tomatoes: Choose ripe tomatoes that are still firm to the touch so they don’t collapse while baking.
Go Fine with Garlic & Onion: Mince these small for even distribution and better texture.
Breadcrumb Quality Matters: Good Italian seasoned crumbs make a big flavor difference.
Grate Cheese Fresh: It melts more beautifully and tastes fresher.
Avoid Overbaking: Too long in the oven and your tomatoes will turn mushy.

How To Store This Jamie Oliver Stuffed Tomatoes

At Room Temperature:
Leave leftovers out no more than 1 hour to avoid spoilage.

In the Fridge:
Store in an airtight container for up to 3 days. They reheat beautifully!

In the Freezer:
Wrap in foil and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

Oven: Cover with foil and reheat at 350ºF (175ºC) for 15–20 minutes.
Microwave: Heat covered on high for 2–3 minutes.
Stovetop: Heat in a covered skillet with a little olive oil for 5–7 minutes.

Nutrition Facts (per serving)

Calories: 152
Carbs: 26g
Protein: 3.2g
Fat: 4.3g
Sugar: 4.5g
Fibre: 2.4g
Sodium: 246mg

Let’s Answer a Few Questions!

How long do stuffed tomatoes take to bake?
Just 10 to 12 minutes at 400ºF (200ºC) is perfect—just until the cheese is bubbly.

Can I switch the cheese?
Totally! Cheddar, gouda, or even feta would all work well.

What if my tomatoes are really soft?
Soft tomatoes might collapse during baking—go for firm, ripe ones instead.

Can I prep the filling ahead?
Yes! You can make the filling the day before and store it in the fridge.

Can I make it vegan?
Sure—swap the cheeses for vegan alternatives and use oil instead of butter.

Try More Recipes:

Jamie Oliver Stuffed Tomatoes

Course: Side DishesCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

152

kcal

Juicy tomatoes stuffed with cheesy herb breadcrumbs, then baked until golden and bubbly—simple, delicious, and satisfying!

Ingredients

4 tomatoes
⅓ cup Parmesan cheese, shredded
⅓ cup Italian seasoned bread crumbs
¼ cup onion, minced
2 cloves garlic, minced
2 tbsp olive oil, plus more for drizzling
2 tsp fresh basil leaves, chopped
2 tsp fresh parsley, chopped
1 tsp dried oregano
¼ tsp freshly ground black pepper
2 tbsp mozzarella cheese, grated

Directions

Preheat oven to 400ºF (200ºC) and grease an 8×8-inch baking dish.
In a bowl, combine onion, garlic, olive oil, basil, parsley, oregano, pepper, breadcrumbs, and Parmesan.
Cut tops off tomatoes and hollow them. Mix tomato pulp into breadcrumb filling.
Stuff each tomato with filling and place in the baking dish. Drizzle with olive oil.
Top each tomato with mozzarella.
Bake for 10–12 minutes, until cheese is bubbly and tomatoes are tender.