Caprese Stuffed Tomatoes

caprese stuffed tomatoes

Caprese Salad is a simple dish consisting of ripe tomatoes, fresh mozzarella, fresh basil, good quality olive oil and coursely ground salt and pepper. These pretty little appetizers are a unique way to enjoy the Caprese flavours in Caprese Stuffed Tomatoes.

I came up with this idea because I had these beautiful Campari tomatoes. They’re larger than a cherry tomato but not a full sized variety. Too large for a one bite uncooked idea like these Cheese and Olive Stuffed Cherry Tomatoes. And too small for a traditional Caprese Salad. Perfect size for stuffing and baking. When tomatoes and basil are at their peak it’s the perfect time to make Caprese Stuffed Tomatoes

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Using a small paring knife, cut around the top and scoop out the seeds.

caprese stuffed tomatoes

Mix together shredded mozzarella, olive oil, chopped fresh basil and freshly ground salt and pepper. I added some bread crumbs, just a bit, to give some body to the stuffing. Otherwise it would just be a gooey mess. And I snuck in a bit of minced garlic. You wouldn’t use garlic in a raw salad but when it’s cooked with tomatoes, cheese and basil, well it’s just heavenly.

Press in as much stuffing as you can without splitting the tomatoes. I used a grapefruit spoon and my fingers. It helps if you bake them in a smaller dish so they can’t roll around too much.

Sprinkle some bread crumbs over top.

caprese stuffed tomatoes

Bake at 350 for about 15 minutes.

These are great as an appetizer or a side dish.

caprese stuffed tomatoes

Here’s the recipe:

Caprese Stuffed Tomatoes

Sweet and juicy Campari tomatoes, baked with a cheesy garlicky stuffing.
Course Appetizer
Cuisine Canadian/American
Keyword baked tomatoes, stuffed tomatoes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 tomatoes


  • 20 Campari tomatoes
  • 1/2 cup shredded mozzarella cheese
  • 2 Tbsp extra virgin olive oil
  • 10-15 medium sized basil leaves
  • 2 cloves garlic
  • 4 Tbsp bread crumbs divided
  • salt and pepper to taste


  • Rinse tomatoes. Cut off tops and scoop out seeds.
  • Shred mozzarella. Finely mince garlic cloves and chop basil. Add to cheese along with olive oil, salt and pepper and half of the breadcrumbs.
  • Press into tomatoes, packing quite well. Sprinkle tops with remaining bread crumbs.
  • Bake at 350 degrees for about 15 minutes until cheese is melting and tops are browning.
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