Caprese Stuffed Baked Tomatoes Recipe Easy Italian Side with Mozzarella

The moment you slice into one of these Caprese stuffed baked tomatoes with mozzarella, the aroma of sweet roasted tomato, creamy melted cheese, and peppery basil fills the kitchen—and honestly, it’s magic. I still remember the first time I made this easy Italian side dish: it was a sweltering summer afternoon, and my garden tomatoes were practically begging to be used. I was craving something light, but still comforting, and the classic Caprese combo always wins me over. So, I decided to stuff those juicy tomatoes with mozzarella, fresh basil, and a drizzle of olive oil—and, wow. Instant favorite.

I’ve tested this Caprese stuffed baked tomatoes recipe so many times, tweaking the cheese ratio, trying different tomato varieties, and even making it for picky eaters (my kids, who are suspicious of anything green). It’s always a hit. Whether you need a crowd-pleasing side for a BBQ, a vibrant addition to a weeknight dinner, or a vegetarian option for a potluck, it’s got you covered. Plus, it’s super quick—no fussy steps, just real Italian flavors baked into every bite.

Stuffed tomatoes are a staple in Italian kitchens, but adding the Caprese twist makes them extra special. You get that gooey mozzarella, fragrant basil, and tangy tomato all in one—the classic trio, reimagined. If you love easy Italian sides that look as good as they taste (and make your Pinterest board pop), this recipe is calling your name. Trust me, after making these Caprese stuffed baked tomatoes with mozzarella, you’ll want to put them on your dinner rotation all summer long.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes—perfect for busy weeknights or when you need something impressive in a pinch.
• Simple Ingredients: All you need are ripe tomatoes, mozzarella, basil, and pantry staples. You probably have most of them right now.
• Perfect for Gatherings: These Caprese stuffed baked tomatoes are ideal for brunch, summer parties, or cozy Italian dinners. They’re easy to make ahead, too!
• Crowd-Pleaser: Even picky eaters can’t resist the gooey cheese and bright flavors. My family asks for seconds every time.
• Unbelievably Delicious: The combination of roasted tomato, melting mozzarella, and fresh basil is the kind of comfort food that makes you pause after the first bite. It’s that good.

Let’s be honest: there are tons of stuffed tomato recipes out there, but this Caprese version stands out. By using fresh mozzarella (not the shredded stuff) and layering basil inside the tomato instead of just on top, you get a velvety, herb-infused filling that’s super satisfying. The tomatoes bake up tender but not mushy, and the cheese gets that irresistible golden-brown crust.

I’ve made this recipe for everything from weeknight dinners to fancy holiday spreads. It’s one of those dishes that always gets compliments (and recipe requests). If you’re looking for an easy Italian side that’s healthy, beautiful, and packed with flavor, this is it. You won’t regret making these Caprese stuffed baked tomatoes with mozzarella—promise!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are classic Italian staples, and you can easily swap or adjust them as needed.

• For the Tomatoes:
  • 4 large ripe tomatoes (about 500g total, such as beefsteak or heirloom; choose firm, round tomatoes for best results)
• For the Filling:
  • 6 oz (170g) fresh mozzarella cheese, diced (I recommend using whole-milk mozzarella for creaminess)
  • 1/4 cup (15g) fresh basil leaves, chopped (use more if you love basil—no one’s judging!)
  • 1-2 cloves garlic, minced (optional, for extra flavor)
  • 1/4 tsp kosher salt (or to taste)
  • 1/4 tsp freshly ground black pepper
• For the Topping:
  • 2 tbsp (30ml) extra-virgin olive oil (adds richness and helps crisp the cheese)
  • 1/4 cup (25g) grated Parmesan cheese (optional, for a golden, savory crust)
• Optional Add-Ins:
  • Pinch of red pepper flakes (for a little heat)
  • Fresh oregano or thyme (swap some basil for these if you like earthy flavors)
• Substitutions:
  • Use vegan mozzarella for a dairy-free version
  • Swap Parmesan with nutritional yeast for a plant-based alternative
  • For gluten-free diets: All ingredients are naturally gluten-free!

For best results, choose tomatoes that are ripe but still firm—they’ll hold their shape while baking, and won’t turn watery. Fresh mozzarella gives you that classic Caprese flavor, but you can use shredded mozzarella in a pinch (just expect a slightly different texture). I usually stick with freshly picked basil from my garden, but store-bought works just fine. If you want to make it extra special, drizzle a little balsamic glaze over the tomatoes just before serving (so good!).

Equipment Needed

• Baking dish or rimmed baking sheet: I use a ceramic dish for even heating, but a metal sheet works just as well. Just line it with parchment paper for easy cleanup.
• Sharp knife: Essential for slicing tomatoes cleanly. Serrated knives also work if you have softer tomatoes.
• Spoon: For scooping out the tomato flesh (a grapefruit spoon is fantastic for this job, but a regular teaspoon works too).
• Cutting board: A sturdy board makes prepping safer and neater.
• Mixing bowl: For tossing the filling ingredients together.
• Small spatula or spoon: For stuffing the tomatoes without making a mess.

If you don’t have a baking dish, use a cast-iron skillet or even a disposable foil tray (great for potlucks!). When it comes to knives, keep them sharp—dull blades squash tomatoes, and that’s just sad. I’ve ruined a few tomatoes with an old paring knife, and learned my lesson! For cleaning up, a silicone spatula helps you get every last bit of filling into the tomatoes (no waste, no sticky hands).

Honestly, you don’t need fancy gadgets here—just reliable kitchen basics. If you’re on a budget, dollar-store baking sheets and utensils work fine for this recipe. Just make sure your tools are clean, and you’re good to go.

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C). This gives you enough time to prep while it heats.
2. Prepare the tomatoes: Wash and dry the tomatoes. Slice off the tops (about 1/2 inch/1cm from the stem end). Using a spoon, gently scoop out the seeds and some flesh, leaving about 1/2-inch (1cm) walls. Be careful not to puncture the bottoms—if you do, set those aside for chopped tomato salad.
3. Season the tomatoes: Sprinkle a pinch of salt inside each tomato. Place them cut-side up in your baking dish.
4. Prepare the filling: In a mixing bowl, combine diced mozzarella (6 oz/170g), chopped basil (1/4 cup/15g), minced garlic (1-2 cloves), salt (1/4 tsp), and pepper (1/4 tsp). Toss gently to mix. If you love heat, add a pinch of red pepper flakes. The cheese should be evenly coated with herbs.
5. Stuff the tomatoes: Spoon the filling into each tomato cavity, pressing down lightly so you get a generous amount in every tomato. Don’t overpack—leave a little space on top for melting cheese.
6. Add toppings: Drizzle 2 tbsp (30ml) olive oil over the stuffed tomatoes. Sprinkle with 1/4 cup (25g) grated Parmesan, if using. This adds a lovely golden crunch.
7. Bake: Place the baking dish in the oven and bake for 25-30 minutes. The tomatoes should be tender, and the mozzarella bubbling and lightly browned. If you want a deeper golden top, switch to broil for the last 2 minutes, but watch closely—cheese burns fast!
8. Cool & serve: Remove from the oven and let the tomatoes cool for 5 minutes. This helps the cheese set and makes them easier to serve. Arrange on a platter, garnish with extra basil leaves if you like.

Troubleshooting: If tomatoes release too much liquid, spoon off excess before serving. If cheese isn’t browning, broil for a minute—but don’t walk away! Soft tomatoes can collapse; choose firm ones for best results. For speed, prep the filling while the oven heats. If the tomato walls are thin, bake for 20 minutes to avoid mushiness.

Personal tip: I like prepping everything ahead—stuff the tomatoes, cover, and refrigerate until ready to bake. Makes dinner a breeze!

Cooking Tips & Techniques

Let’s talk about what really makes Caprese stuffed baked tomatoes with mozzarella come out perfect every time. First, always use room-temperature mozzarella—it melts more evenly and doesn’t get rubbery. I’ve tried using cold cheese, and it left pockets that didn’t quite melt. Lesson learned!

• Choose the right tomatoes: Firm, ripe tomatoes hold up during baking. Overripe ones will collapse, so save those for sauce.
• Don’t overstuff: While it’s tempting to pile on the cheese, leave a little space at the top so the filling doesn’t overflow. If you do get overflow, just scoop it back in—it’s all delicious!
• Use fresh herbs: Dried basil just doesn’t have the same punch. If you’re out of fresh, swap in fresh oregano or parsley instead.
• Keep an eye on the oven: Cheese goes from golden to burnt in seconds. I always set a timer and check at the 25-minute mark.
• Multi-task: While the tomatoes bake, whip up a quick green salad or toast some garlic bread to serve alongside. Makes dinner feel fancy with zero extra effort.
• Consistency matters: Dice mozzarella evenly so it melts at the same rate. Big chunks leave you with unmelted bits (been there, done that!).
• Don’t skip the rest time: Let the tomatoes cool for a few minutes—this helps the cheese firm up and prevents burns when serving.

I’ve made plenty of mistakes—like stuffing tomatoes too full or using watery cheese. But after a dozen trials, these tips have saved me. Trust your senses: if it smells amazing and looks bubbly, it’s ready!

Variations & Adaptations

• Low-Carb/Keto: Use small Roma tomatoes and swap mozzarella for part-skim cheese. Skip Parmesan if you want to lower fat.
• Vegan Option: Substitute vegan mozzarella and nutritional yeast for Parmesan. Add chopped spinach to the filling for extra color.
• Seasonal Twist: In summer, add diced zucchini or roasted bell pepper to the filling. In winter, try a pinch of dried thyme or rosemary for a cozy flavor.
• Allergen Substitutions: Use nut-based cheese if avoiding dairy, and check labels for gluten-free Parmesan.
• Cooking Method: Grill the stuffed tomatoes outdoors for a smoky flavor. Place on foil over medium heat and cook for 10-12 minutes.
• Flavor Customization: Add sun-dried tomatoes or olives for a tangy bite, or sprinkle with chili flakes for heat.

One of my favorite personal adaptations is adding a spoonful of pesto to the filling. It makes the tomatoes taste like summer in every bite—so vibrant! Don’t be afraid to experiment; this Caprese stuffed baked tomatoes recipe is super forgiving and flexible.

Serving & Storage Suggestions

Serve these Caprese stuffed baked tomatoes with mozzarella warm, straight from the oven. They’re perfect on a platter, garnished with extra basil and a drizzle of balsamic glaze. For a full Italian spread, pair with crusty bread, grilled chicken, or a fresh green salad.

• Serving Temperature: Best served hot or at room temperature. If making ahead, reheat gently in the oven at 350°F (175°C) for 10 minutes.
• Presentation: Arrange tomatoes on a white serving dish for Pinterest-worthy color pop.
• Complementary Dishes: Try with pasta, risotto, or roasted vegetables. Sparkling water or crisp white wine goes great, too.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Tomatoes may soften, but the flavor deepens!
• Freezing: Not recommended—the texture changes. But you can prep the filling ahead and stuff tomatoes just before baking.
• Reheating: Oven is best; microwave can make them mushy, but works in a pinch (cover and use low power).

Honestly, I love eating the leftovers cold—like a tomato salad with gooey cheese. The flavors get even richer overnight.

Nutritional Information & Benefits

Each Caprese stuffed baked tomato (based on 4 servings) has about 180 calories, 10g fat, 10g protein, and 10g carbs. It’s naturally gluten-free and vegetarian, and can be made dairy-free with vegan cheese.

• Key Benefits: Tomatoes are packed with vitamin C, lycopene, and antioxidants. Mozzarella adds calcium and protein, while basil brings vitamin K and a burst of fresh flavor.
• Dietary Considerations: Suitable for gluten-free diets; easily adapted for keto or dairy-free lifestyles.
• Allergens: Contains milk (mozzarella, Parmesan); can be swapped for plant-based cheese.

I love that this recipe feels indulgent, but it’s really nourishing—great for anyone looking to eat more veggies without sacrificing flavor.

Conclusion

Caprese stuffed baked tomatoes with mozzarella are more than just an easy Italian side—they’re a little slice of summer, packed with flavor and good vibes. If you’re craving something simple but memorable for dinner, this recipe checks all the boxes. You get classic Caprese flavors, gooey cheese, and juicy tomato in every bite.

I hope you put your own spin on these—swap cheeses, play with herbs, make them yours. Honestly, I make these every time I need a “wow” side without any stress. If you try them, let me know your variations or share your photos in the comments. And don’t forget to pin this recipe for later—your future self will thank you!

Happy cooking, friends! May your kitchen smell like basil and melted cheese all season long.

FAQs

Can I use cherry tomatoes instead of large tomatoes?

Absolutely! Just slice off the tops and scoop out a little flesh. Baking time will be about 15-18 minutes since they’re smaller.

What kind of mozzarella is best for Caprese stuffed baked tomatoes?

Fresh, whole-milk mozzarella melts best and gives that creamy texture. Shredded mozzarella works in a pinch, but won’t be as gooey.

Can I make these stuffed tomatoes ahead of time?

Yes! Stuff the tomatoes, cover, and refrigerate for up to 24 hours before baking. Bake fresh for best texture.

How do I keep the tomatoes from getting soggy?

Use firm, ripe tomatoes and don’t overbake. If you notice excess liquid, spoon it off before serving.

Can I freeze Caprese stuffed baked tomatoes?

I don’t recommend freezing—the texture changes and gets mushy. Prep the filling ahead instead, and stuff just before baking for best results.

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