Last updated on February 28th, 2026

Sometimes you just want a stunning, simple side dish with your dinner! Something light, and kinda healthy – but something with major flavor! These Greek Stuffed Tomatoes are loaded up with feta, artichokes, spices, and herbs – featuring a tasty pesto spin! They were simple to make and went beautifully with our dinner, but they could easily be a showstopping appetizer or snack! These definitely impressed my family, and they were ready in a flash! They are vegetarian friendly, and they can also be made gluten free! There’s just nothing like a roasted tomato for me. These turned into the most perfect little flavor bombs!

This post may contain affiliate links

So when did people start stuffing and roasting tomatoes? Where does this idea come from?

In the 18th century, the idea of making stuffed tomatoes and baking them in the oven first emerged in Mediterranean cuisine! Tomatoes were brought over to Europe from the Americas in the 16th century by Spanish explorers! They were actually feared at first. People had thought they were poisonous for a long time due to the fact that they belong to the nightshade family! The nightshade family also features potatoes, peppers, and many other ingredients that we welcome and consume daily, however some nightshade plants contain very potent toxins! Eventually though, the southern Europeans came around to trusting tomatoes and began experimenting with them in cooking olive oil-based recipes!

Did you know?

Artichokes are actually flower buds from a perennial thistle that were plucked too soon! If these had been left to grow, they would have bloomed into a stunning 7-inch-wide violet blossom! Isn’t that neat? For thousands of years, artichokes have been prized by Rome and Greece for their symbolism and flavor profile! They’re also extremely good for you! They’re loaded with fiber, vitamin C, folate, and antioxidants!

What ingredients will I need to make these Greek Stuffed Tomatoes?

Tomatoes on the Vine
Feta
Garlic
Artichokes
Breadcrumbs
Olive Oil
Pesto
Green Onion
Basil
Salt
Black Pepper

For serving:

Pesto
Parmesan
Parsley

What equipment do I need?

How do I make them?

To prep the ingredients:

To get started on these, first you’ll want to wash your veggies and herbs and get started on the prep work. Preheat the oven to 375F, then drain and chop up the artichokes. Mince the garlic and green onion.

Green onion, garlic, and artichokes cut up on a wooden cutting board

Nest, using a very sharp chef knife, cut the tops off of the tomatoes.

Tomatoes on the vine after just getting washed, on a wooden cutting board

It’s important to have a nice medium sized tomato that’s firm to the touch. You don’t want them to collapse when you’re trying to hollow them out! If you have a tomato huller, it will make this process much easier, but I don’t have one and it was totally fine. It didn’t take too long! I used a small metal spoon and slowly hollowed out the tomatoes, scooping those seeds out very carefully! Handle them gently to keep that firm outer layer intact, think of it almost like carving a pumpkin!

Repeat with all tomatoes.

Hollowed out tomatoes on a wooden cutting board with a spoon and all the seeds nearby

Once they are all hollowed out, sprinkle a little salt on the tops and set them upside down on some paper towel to drain and dry out a bit. While they drain, let’s get our filling made!

Hollowed out tomatoes upside down on a paper towel to drain

To make the filling:

Add the rest of the ingredients besides some of the olive oil and the ingredients for serving to a mixing bowl and stir well to combine.

Filling ingredients for greek stuffed tomatoes in a green mixing bowl

Next, get out a baking pan and drizzle the remaining olive oil into it. Stuff the tomatoes with a generous amount of filling and add the tomatoes to the pan. Using a silicone brush, brush the sides of the tomatoes liberally with the oil from the pan.

Stuffed tomatoes in a blue baking pan before going into the oven.

To bake the Greek stuffed tomatoes and serve:

Bake until they start to wrinkle on the sides.

Remove Greek Stuffed Tomatoes from the oven and serve hot with more pesto, minced parsley, and shredded parmesan on top! Enjoy!

Greek Stuffed Tomatoes on a white plate with some parmesan, parsley, and pesto for garnish

Tips:

You could use very large beefsteak tomatoes for this recipe or even smaller ones; like some plump, firm cherry tomatoes could also work! If using smaller tomatoes, you could even turn these into a chilled bite-sized version!
You could also try these out with some of my Balsamic Glaze drizzled over the top! Paired with the pesto, artichoke, and feta – the flavor combination would be wild!

Can’t get enough tomato in your life? Me neither! Check out these recipes!

Greek Stuffed Tomatoes

The Wholesome Spoon

Sometimes you just want a stunning, simple side dish with your dinner! Something light, and kinda healthy – but something with major flavor! These Greek Stuffed Tomatoes are loaded up with feta, artichokes, spices, and herbs – featuring a tasty pesto spin! These were simple to make and went beautifully with our dinner, but they could easily be a showstopping appetizer or snack! These definitely impressed my family, and they were ready in a flash! They are vegetarian friendly, and they can also be made gluten free! There's just nothing like a roasted tomato for me. These turned into the most perfect little flavor bombs!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Course Appetizer, Side Dish, Snack

Cuisine Greek Inspired, Mediterranean

Servings

Calories 190 kcal

Equipment