Bacon Wrapped Stuffed Tomatoes

Filled with a delicious ricotta and herb mixture, and wrapped in savory bacon, these incredible stuffed tomatoes will be the star of any dinner party. Featuring ChefsBest’s award-winning Red Gold Whole Peeled Tomatoes, these bacon wrapped stuffed tomatoes are extremely easy to make and are sure WOW just about anyone.



  • 1 (28 ounce) can Red Gold® Whole Peeled Tomatoes, or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes, drained
  • 1 1/2 cups low fat ricotta cheese
  • 4 slices bacon, halved
  • 1 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 cup chopped fresh basil
  • 1 large egg, beaten
  • Salt and black pepper to taste
  • 2 tablespoons honey, or maple syrup
  • 4 brochette skewers or 8-10 wooden or metal kebab skewers



  1. Preheat oven to 375° F. Neatly trim the stem-end of the whole peeled tomatoes and clean out the tomato center. Chop the stem-ends and reserve. Stand the tomatoes on a rack with the open side draining.
  2. If the skewers are wooden, soak for 15 minutes in cold water. In a large bowl place the chopped tomato ends, ricotta cheese, parsley, basil, garlic and egg. Mix well until smooth. Place in a large plastic sandwich bag trimming a corner for a hole or use a pastry bag. Refrigerate or use immediately.
  3. Stuff the tomatoes evenly until plump with the ricotta mix. Clean the opening with a towel. Refrigerate, if possible, before wrapping with bacon. Wrap each with bacon half and stick with a skewer. Set a roasting rack on a baking sheet and place the tomatoes seam side down.
  4. Roast the bacon wrapped tomatoes about 20 minutes.; As bacon cooks, the cheese mixture will firm up the tomato. Turn and continue to roast another 5 minutes. Drain on paper towels. Allow to cool before serving.
  5. Plate serving is two skewers per person. Drizzle lightly with honey. Serve separately or on top of a summer salad.

To learn more about Red Gold Whole Peeled Tomatoes, and to view the full recipe, visit