Stuffed Cheesy Tomatoes

2013 Kids Recipe Challenge winning recipe: 2nd Place!

After school snack: Grades 4 to 6

Alison, from Toronto, makes these stuffed tomatoes with the veggies she grows in her own container garden!  She says they are healthy and delicious.  We agree!  

Warm tomatoes and cheese makes a great snack for anyone at home. Bake them ahead and then just a short zap in the microwave or oven will warm them up again to enjoy. Makes a great side dish for dinner as well.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 8 halves, Serving size is 1 half


  1. Use your favourite fresh herbs in season to change up the flavours. Or, if you don’t have fresh herbs, use half as much dried herbs.


Firm ripe tomatoes


Fresh basil 1/4 cup (60 mL) 
Garlic 1 clove 
Light feta cheese, crumbled

3/4 cup (175 mL) 

Dried oregano leaves

1 Tbsp (15 mL) 

Freshly ground black pepper                          

A pinch 


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.     

  2. Gently rinse tomatoes, basil and garlic under cool running water. Mince the garlic and chop the basil; set aside.  

  3. Cut tomatoes in half, crosswise and remove seeds. Place tomatoes cut side up onto parchment paper-lined baking sheet. Trim bottom if necessary to stand tomato straight up. 

  4. In a bowl, combine garlic, basil, feta, oregano and pepper. Fill each tomato half with some of the cheese mixture. 

  5. Bake in preheated 350°F (180°C) oven for about 20 minutes or until tomatoes are softened and cheese is melty. 

Nutrition Information per half tomato: 

Calories: 46 kcal

Protein: 4 g

Fat: 3 g

Carbohydrate: 3 g

Fibre: 1 g

Sodium: 144 mg

Last Update – April 5, 2024

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