When the garden starts giving up its last little jewels of the season, this is the kind of simple dish that makes you glad you saved a handful of tomatoes for something special. These oven baked 4-ingredient beef stuffed tomatoes are warm, hearty, and easy as can be, with that old-fashioned knack for turning a few humble ingredients into a savory bite fit for passing around before supper or setting out for a casual gathering. It is the sort of recipe a Midwestern mother would make without much fuss, just good sense and good flavor from what was on hand.
Serve these stuffed tomatoes warm as an appetizer with crackers, toasted baguette slices, or a small plate of pickles and cheese. They also make a lovely side for a simple soup lunch, especially with tomato soup, vegetable soup, or a pot of beef barley, and they pair nicely with a crisp green salad if you want to turn them into a light meal.
Oven Baked 4-Ingredient Beef Stuffed Tomatoes
Servings: 6 appetizer servings
Ingredients
24 cherry tomatoes
1/2 pound ground beef
1 cup shredded mozzarella cheese
1/2 teaspoon salt
Directions
1. Preheat the oven to 375°F and lightly grease a small glass baking dish.
2. Slice the tops off the cherry tomatoes and use a small spoon or knife to gently hollow out the centers, being careful not to break the outer walls.
3. In a skillet over medium heat, cook the ground beef with the salt until browned and fully cooked, breaking it into small crumbles as it cooks. Drain off any excess fat.
4. Stir half of the mozzarella into the warm beef, then spoon the mixture into each hollowed tomato, packing it in gently. Arrange the filled tomatoes in the prepared baking dish.
5. Sprinkle the remaining mozzarella over the tops and bake for 12 to 15 minutes, until the tomatoes are softened and the cheese is melted and lightly golden. Serve warm.
Variations & Tips
Use larger tomatoes: If cherry tomatoes are too small to work with comfortably, you can make this same recipe with small Campari or Roma tomatoes. Just increase the baking time a bit so the larger tomatoes soften through.
Add a little seasoning: Even though this is meant to be a true 4-ingredient recipe, a pinch of black pepper, Italian seasoning, or garlic powder can be added if you have it on hand and want a little extra flavor.
Make-ahead tip: Brown the beef and hollow the tomatoes earlier in the day, then stuff and bake them just before serving. That makes them especially handy for holiday snacking or when company is due any minute.
Keep them upright: If a tomato wobbles, slice a very thin piece off the bottom so it sits flat in the baking dish. Just do not cut too much, or the filling may leak out while baking.
Cheese swap: Mozzarella gives you that soft, stringy topping, but Monterey Jack or a mild provolone works nicely too if that is what is in the refrigerator.