Tested till perfect Barbecued Stuffed Tomatoes
Barbecued Stuffed Tomatoes
Photography by Matthew Kimura

Barbecued Stuffed Tomatoes

Take full advantage of our short but sweet tomato season. Great as a robust side dish for grilled meat, poultry or fish, juicy tomatoes, especially prepared as we have here, can also be the main component of a vegetarian meal.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4tomatotomatoes, (1-1/2 lb/750 g)
  • 1 cup 1cupsmall seasoned croutons
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 1/4 cup 1/4cupchopped fresh parsley or fresh basil
  • 2 2cloves garlic, minced
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Cut off top of each tomato. Scoop out and chop pulp, discarding seeds.

In bowl, combine chopped tomato pulp, seasoned croutons, Parmesan cheese, parsley, garlic, 1 tbsp (15 mL) olive oil and 1/4 tsp (1 mL) each salt and pepper. Stuff into tomatoes.

Place tomatoes in metal or foil cake pan. Place on grill over medium-high heat; close lid and cook until tender and tops are golden brown, 20 minutes.

Additional information :

Tip: To cook the stuffed tomatoes in the oven, bake at 375°F (190°C) for about 30 minutes.

Nutritional Information Per serving: about

cal 167 pro 8g total fat 9g sat. fat 3g
carb 14g fibre 3g chol 10mg sodium 514mg

% RDI:

calcium 18 iron 11 vit A 21 vit C 42
folate 9
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