Chard Stuffed Baked Tomatoes

Chard Stuffed Baked Tomatoes

We love baked tomatoes… We love them even more when they have a luscious filling of chard and ricotta cheese


  • 2 large tomatoes, 7 – 8 oz each (225gr each), hollowed
  • 1 large or 2 small shallots, chopped
  • 1.5 oz chard leaves, thinly sliced 
  • 1 tbs olive oil
  • 1 tbs fresh basil, chopped
  • 1 tbs fresh oregano, chopped
  • 1/2 tsp paprika
  • 2 tbs ricotta
  • 2 tbs shredded cheese 


  • Heat oil in medium nonstick skillet. 
  • Add shallots and sauté until tender, about 5 minutes
  • Add paprika, chard and sauté until chard is wilted, about 2 minutes longer.
  • Remove from heat and stir in oregano, basil and ricotta.
  • To hollow tomatoes: 
  • Slice the tops off of the tomatoes and scoop out the center with a small spoon. 
  • Divide chard mixture and fill tomatoes.
  • Put tomatoes in a small baking dish.
  • Add enough water to equal 1/3 inch (1cm).
  • Bake at 350F (175C) for 25 minutes.
  • Remove, sprinkle shredded cheese on top of each tomato. 
  • Return to oven until cheese melts, about 5 minutes. 
  • Remove and serve.


When I hollow tomatoes I do an initial cross-cut in the center to get started, then it’s easy to finish with a teaspoon. 

Keywords: stuffed tomatoes, chard

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