Summary of "Juicy Baked Stuffed Tomato Recipe | Jacques Pépin Cooking at Home | KQED"

Presenter / Source

Jacques Pépin, “Cooking at Home” (KQED video)

For 2 large tomatoes (noted as 4 half-tomatoes):

Bread: at least 2 slices
- Chopped/made into stuffing; described as about 1 cup bread, plus “a cup and 1/4 bread left” (suggesting guidance for stuffing quantity)
Egg: 1 egg (put directly in so the bread soaks)
Chives: “a little bit”
Spinach: “my spinach” (quantity not specified)
Swiss cheese: about 1/4 cup
Onion: about 1/4 cup (chopped)
Mushrooms: “leftover mushroom”
- Uses 2 pieces if that’s what’s on hand; otherwise use less or none
Zucchini / carrot: optional small pieces “if available” (from whatever you have)
Garlic: a nice big clove
Salt: to taste (used on components and on top of tomatoes)
Pepper: to taste
Olive oil:
- Some on stuffing
- More on top: about 2 tablespoons (explicit)
Parmesan cheese: “a bit” (sprinkled on top)

Optional variation:

Sausage: “if I had a sausage, you could put a sausage in it” (no quantity given)

Preheat oven to 400°F.
Make stuffing base from bread:
- Put bread in a bowl (or process in a food processor).
- Add 1 egg directly so the bread starts soaking.
Add aromatics/vegetables and cheeses:
- Mix in chives, spinach, Swiss cheese (~1/4 cup), onion (~1/4 cup), and chopped leftover mushrooms (about two pieces if that’s what’s available).
- Add optional zucchini and carrot if available.
- Mince/crush garlic (“a nice big clove”) and add it.
- Season with salt and pepper.
Prepare tomatoes:
- For two tomatoes, dig out the insides to create cavities and stuff them.
- He also notes stuffing can be piled on top of half-tomatoes (“it’s just as good”).
Assemble:
- Pile stuffing into the tomato cavities/halves.
- Sprinkle salt on top of the tomatoes and add some olive oil.
- Add about 2 tablespoons olive oil on top (explicit).
- Sprinkle Parmesan on top.
Bake:
- Bake at 400°F for 30–40 minutes.
Doneness / finishing:
- Cook until tomatoes are nice and tender.
- Optional finishing: add a little more olive oil on top after baking.

Use what you have: the stuffing is flexible—adjust if you don’t have mushrooms or don’t have all vegetables.
Vegetarian is fine: this version is explicitly vegetarian, but sausage is mentioned as an add-in option.
Serving suggestion: baked stuffed tomatoes can serve as a garnish for steak or fish.

Add sausage (if available).
Swap/add vegetables: leftover mushrooms; optionally zucchini or carrot.
Cheese approach: Swiss inside the mix and Parmesan on top (no substitutes specified).