Turn fresh, juicy tomatoes into an elegant side dish with a creamy artichoke filling and crispy bacon topping. These Stuffed Tomatoes with Artichokes are incredibly fresh, bursting with flavor, and surprisingly easy to prepare (no baking required), making them perfect for any occasion.
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Why You’ll Love This Stuffed Tomato Recipe
Inspired by her late-summer garden overflowing with ripe tomatoes and her love of elegant dinner parties, my mom often served this recipe for stuffed tomatoes at seasonal gatherings. She knew these vibrant tomatoes, filled with a creamy blend of artichoke hearts, celery, green onion, Parmesan, and mayo, offered both a burst of flavor and a beautiful pop of color on the plate. Finished with crispy crumbled bacon, this easy yet impressive dish is a timeless classic you’re sure to love.
Here’s why I love these stuffed tomatoes with artichokes, and I think you will, too:
- Elegant and colorful. They add a beautiful pop of color to make the whole meal look even more appetizing.
- Surprisingly easy. With easy mixing and stuffing, preparation is straightforward and delivers impressive results.
- No oven needed. A cool, refreshing dish that works well even on hot days.
- Perfect for summer and early fall. It’s a fantastic way to showcase sweet, juicy, in-season tomatoes.
- Flavorful balance. The creamy, tangy artichoke filling contrasts with the salty bacon and fresh tomato, making every bite pop.
- Make-ahead friendly. Prepare the filling a day in advance, then assemble earlier on the day of serving.
Easy Stuffed Tomatoes with Artichokes Ingredients
Here’s all you need to make this recipe, all of which should be available at your local grocery store:
- Canned artichoke hearts – Drained, squeezed dry, and coarsely chopped.
- Mayonnaise – Use store-bought or homemade. Combining 1/2 cup mayo and 1/2 cup non-fat Greek yogurt is a great way to reduce the mayo (fat and calories, too!) in this recipe without losing that delicious tangy flavor.
- Celery – Finely chopped for a delicious crunch. Include some chopped celery leaves for additional flavor.
- Green onion – Chop the white, light green, and some of the dark green portions.
- Parmesan cheese – If purchasing grated, check the ingredients to make sure there are no anti-caking additives like cellulose, starches or preservatives like potassium sorbate and natamycin. These agents can negatively affect both the flavor and texture of the cheese.
- Tomatoes – Use fresh, medium-sized tomatoes that are roughly 2-3 inches in diameter.
- Bacon – Cooked and crumbled. The salty bacon adds a lovely savory contrast to the sweet and tangy filling.
Variations and Substitutions
While this recipe for stuffed tomatoes is delicious as is, it is also versatile and can be modified to your tastes or dietary needs:
- Make it vegetarian by substituting toasted homemade bread crumbs or crumbled croutons for the bacon.
- Reduce the fat and calories by using 1/2 mayo and 1/2 nonfat Greek yogurt instead of just mayo.
- Amp up the flavor with chopped herbs, such as fresh basil, chives, and/or parsley.
- Easily expand for a light lunch or main course by mixing the prepared artichoke filling with 1-2 cups of cooked and cooled rice, quinoa, or couscous. Serve on a bed of crisp lettuce or mixed greens, spooning any extra filling around the stuffed tomatoes. Pair each serving with a crusty baguette or crostini.
How to Make This Recipe for Stuffed Tomatoes
(Scroll down for the full recipe in the card below.)
- Make the filling.
In a medium mixing bowl, stir together the artichoke hearts, mayonnaise, celery, onion, and cheese. Season with salt and pepper to taste. Cover and refrigerate the filling until ready to use.
- Prepare the tomatoes.
Cut around 1/4 to 1/3 inch off the bottom of the tomatoes and scoop out the insides using a grapefruit spoon, making sure not to cut through the sides or the bottom. Turn the tomatoes upside down and place them on a paper towel to drain for at least 30 minutes. Turn the tomatoes over and sprinkle the insides with salt and pepper.
- Assemble.
Stuff each tomato with the artichoke mixture.
- Garnish and serve.
Sprinkle crumbled bacon on top and serve immediately or cover and refrigerate until ready to serve.
Tips for Success
- Choose the right tomato. Opt for medium-sized round tomatoes (around 2-3 inches in diameter) that will hold the stuffing well. Campari tomatoes are a good choice, but other round tomatoes will work just as well.
- Cut off the bottom, not the tomato top. Once the stem is removed, the top of the tomato actually makes a flatter, more stable base to keep the stuffed tomato upright. So, slice off the bottom instead!
- Remove excess liquid. The key to a creamy filling is to remove as much liquid as possible. After scooping, turn the tomatoes upside down, place on paper towel, and let drain for at least 30 minutes. Be sure to also squeeze the canned artichoke hearts thoroughly until dry.
- Use the right tool. A serrated grapefruit spoon is ideal for effortlessly scooping out the tomato seeds and pulp while creating a neat, uniform shell. A melon baller can also be used.
Make Ahead
The artichoke filling can be prepared up to one day in advance and stored in an airtight container in the refrigerator. You can also stuff the tomatoes several hours ahead and refrigerate them until ready to serve.
How to Serve This Stuffed Tomatoes Recipe
Elevate your dinner party menu by serving these vibrant stuffed tomatoes alongside a grilled main course, such as Grilled Lemon Chicken or Grilled Steak. Their bright, creamy flavor and pop of color perfectly complement the char of the grill, making any meal feel special.
Storage
These stuffed tomatoes are best enjoyed freshly assembled, but can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the fresh tomato shells will continue to release moisture and will become softer the longer they sit. The cooked bacon will also lose its crispness. For the best texture, stuff the day of your dinner and add the bacon topping just before serving.
Stuffed Tomato Recipe FAQs
If prepared ahead, let the tomatoes sit out for 30 minutes before serving to take the chill off, since they taste the best at room temperature.
The best tomatoes for stuffing are firm, round, meaty, and have a defined rib structure. I used medium-sized tomatoes, as they provide the correct portion size for this side dish.
No, this stuffed tomatoes recipe adds cooked bacon pieces as a tasty, salty topping. You can easily omit this for a vegetarian version or substitute homemade bread crumbs.
Absolutely, just double the ingredients when serving a larger crowd. It’s as easy as that!
Other Easy Tomato Side Dish Recipes
Stuffed Tomatoes Recipe with Artichoke Hearts
Turn fresh, juicy tomatoes into an elegant side dish with a creamy artichoke filling and crispy bacon topping. These Stuffed Tomatoes with Artichokes are incredibly fresh, bursting with flavor, and surprisingly easy to prepare (no baking required), making them perfect for any occasion.
- Prep Time: 20 minutes
- Tomato Draining Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Ingredients
- 2 cups canned artichoke hearts in water, drained and coarsely chopped
- 1 cup mayonnaise (or 1/2 cup mayonnaise and 1/2 cup nonfat Greek yogurt)
- 1/2 cup finely chopped celery
- 1/2 cup chopped green onion
- 1/4 cup grated Parmesan cheese
- 6 to 8 medium tomatoes (2–3 inches in diameter)
- 3 slices bacon, cooked and crumbled
Instructions
- In a medium mixing bowl, stir together the artichoke hearts, mayonnaise, celery, onion and cheese. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Cut around 1/4 to 1/3 inch off the bottom of the tomatoes and scoop out the insides using a grapefruit spoon, making sure not to cut through the sides or the bottom. Turn the tomatoes upside down and place them on a paper towel to drain for at least 30 minutes.
- Sprinkle the insides of the tomatoes with salt and pepper. Stuff each tomato with the artichoke mixture.
- Sprinkle crumbled bacon on top and serve immediately or refrigerate.
Notes
Make ahead: The artichoke mixture can be prepared up to one day in advance. Store covered, in the refrigerator. You can also stuff the tomatoes earlier in the day you are serving them and store them, covered in the refrigerator. Remove from the fridge around 30 minutes before serving.
Tips for Success:
1. Choose the right tomato. Opt for medium-sized round tomatoes (around 2-3 inches in diameter) that will hold the stuffing well. Campari tomatoes are a good choice, but other round tomatoes will work just as well.
2. Cut off the bottom, not the tomato top. Once the stem is removed, the top of the tomato actually makes a flatter, more stable base to keep the stuffed tomato upright. So, slice off the bottom instead!
3. Remove excess liquid. The key to a creamy filling is to remove as much liquid as possible. After scooping, turn the tomatoes upside down, place on paper towel, and let drain for at least 30 minutes. Be sure to also squeeze the canned artichoke hearts thoroughly until dry.
4. Use the right tool. A serrated grapefruit spoon is ideal for effortlessly scooping out the tomato seeds and pulp while creating a neat, uniform shell.
- Category: picnics, pot lucks, easy entertaining
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
