These are my mother-in-law's legendary Roasted Stuffed Tomatoes, made gluten-free! With just a few ingredients, this simple recipe is a celebration of tomatoes and is so delicious! Makes an amazing side dish all year round! See tips on how to prepare them part way in the Summer so you can enjoy at the holidays.
If you love tomatoes, these Gluten-free Roasted Stuffed Tomatoes are a must make right now during tomato season!
This is my Italian mother-in-law’s legendary recipe (made gluten-free of course!) and it is unreal!
Juicy, perfectly roasted summer tomatoes, topped with a breadcrumb mix of gluten-free breadcrumbs, fresh parsley, garlic and olive oil, then baked to perfection!
Melt-your-mouth yummy!
In fact, if you’ve followed me a while on Instagram, you’ve probably seen them on my stories.
My mother in law knows we loooove them and she makes them for us whenever we visit, and always makes me a special batch around the holidays! And let me tell you, there is nothing like summer roasted tomatoes in the winter!
Below, I share her tips for making them part way with summer tomatoes and freezing for use at the holidays.
A little background…
My mother-in-law’s gardens are also legendary!
The family used to run green houses that sold flowers and vegetables and she knows all the best gardening tips!
And her personal gardens are huge and so productive… she grows SO MANY tomatoes!
And she grows multiple varieties! This year she has 4-5 varieties including beefstake, cherry tomatoes and San Marzano tomatoes!
She then uses them for cooking all summer long and she stores them for use all winter too! She’ll make sauces and she’ll roast them for use in these Roasted Stuffed Tomatoes during the holidays.
And of all her many delicious dishes, this is my favorite! So happy she’s letting me share it here!
It’s a simple recipe, requiring just a few ingredients, but it is more time consuming than our typical recipe. That is because my mother-in-law’s cooking is really about high quality ingredients, slow simmered or cooked to bring out the best flavors. And it’s worth it!
So let’s make them!
There’s a cooking video on this page so you can learn a little more about how to make them, and as we with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.
All you need is:
fresh large tomatoes
sea salt
gluten-free bread crumbs (homemade or store bought)
fresh parsley
garlic
extra virgin olive oil
And because there are such few ingredients, using fresh, good quality ingredients like Summer tomatoes, really makes a difference.
Like I mentioned above, the recipe itself is quite simple, it just takes a bit of time (not hands on time!).
The first thing you do is cut your tomatoes in half, sprinkle with sea salt and let them sit for 30 minutes to an hour (my mother in law says the longer the better, but 30 minutes works fine!).
This allows the tomatoes to release some of their water.
Sorry I don’t have a photo here! I made these with some of the tomatoes my mother -in-law already roasted.
Next, you roast the tomatoes for 45-60 minutes, depending on how big the tomatoes are. There is a little bit of judgement here but you are looking for them to be super tender, blistered and juicy!
Pro-tip: My mother-in-law also recently told me she’s been using a convection setting to roast them. She finds it makes them super tender without being overly watery.
When you let them sit and when you roast them, it should be in a single layer.
In this photo, these tomatoes have been roasted and cooled, hence why there are so many stacked on top of one another!
At this point, you can keep the roasted and cooled tomatoes in the refrigerator for 2-3 days (hello meal prep!), or you can freeze them for several months!
These can also be made ahead and stored for several days.
Then generously top the tomatoes with the breadcrumbs.
And bake just 15 minutes or until tomatoes warmed and breadcrumbs golden!
The tomatoes will be nice and juicy and paired with the breadcrumb topping are soooo delicious!
Make ahead tips:
The tomatoes can be roasted and stored in the refrigerator for 2-3 days, or frozen for several months. If you freeze them, dethaw by slowly bringing to room temperature.
The breadcrumbs can be made and stored in the refrigerator for 3-4 days.
Since the final baking is only 15-20 minutes, if you prep ahead, these Roasted Stuffed Tomatoes are a great fresh-tasting, warm side dish any day of the week!
Hope you love them as much as we do!
PIN it!
Scroll down for the recipe and leave a comment if you make them.
This recipe is my mother-in-laws legendary Roasted Stuffed Tomatoes, made gluten-free! With just a few ingredients, this simple recipe is a celebration of tomatoes and is so delicious! Makes an amazing side dish all year round! See tips on how to prepare them part way in the Summer so you can enjoy at the holidays too.
Prep Time45 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time2 hourshrs
Course: Tomatoes, Sides, Veggies
Cuisine: Vegan, Gluten-Free, Vegetarian
Keyword: easy gluten-free side dish or appetizer, roasted tomatoes, gluten-free side dish, tomato recipes
Servings: 4-6 servings
Author: Healthy Gluten-free Family
Ingredients
8 tomatoeswe used beefstake tomatoes but any large tomatoes will work
approximately 1/2 teaspoon sea salt
1cupGluten-Free plain breadcrumbshomemade or store bought -- we used Aleia's, affiliate link
1Garlic cloveminced
1tablespoonFresh Italian parsleychopped (more to taste)
Cut tomatoes in half, place cut side up in a large baking pan and sprinkle with sea salt. Let stand 30 mins - 1 hour to release water. (The longer the better but 30 minutes works!)
Preheat oven to 375°F convection, if possible.
Bake tomatoes 45-60 minutes, depending on size. They will be super tender, blistered and juicy.
Meanwhile mix bread crumbs, garlic, parsley, & olive oil in a small food processor.
Remove tomatoes from oven & cover tomatoes with bread crumb mixture, approximately 1 tablespoon per tomato, but you can add more or less depending on size of tomato.
Bake another 15 min or until topping is golden brown. Note: you can bake at convection or regular oven.
Make ahead options:
After the tomatoes are baked, prior to topping with bread crumbs, they can be stored in the refrigerator for a day or two in an air tight glass container, or frozen for up to 4 months.
If frozen, dethaw by taking out of freezer and letting come to room temperature.
Top with breadcrumbs and bake as above when ready to serve.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
