Full Recipe

Stuffed Tomatoes

Stuffed Tomatoes

This recipe really reminds me of the flavours of Provence in summer where you often find a selection of summer vegetables stuffed and baked. As well as tomatoes, try this mixture with courgettes, aubergines and onions. If you’re using other vegetables apart from tomatoes, after scooping out most of the flesh, half cook them in the oven before stuffing. The tomatoes are great for lunch with a green salad and chilled Rosé or for dinner as an accompaniment to grilled chicken or meat. I used scamorza from Marina and Massimo (Italian Cheeses). It’s very similar to mozzarella but it’s aged and has a stronger flavour although still mild.

  • Ingredients (no need to be exact here)
  • 1-2 large tomatoes per person
  • For the stuffing
  • 1 finely chopped onion
  • 2-3 cloves garlic, crushed
  • 1 small slice of sourdough or wholemeal bread per tomato, turned into breadcrumbs
  • 2 handfuls of finely chopped fresh herbs – eg basil, parsley, mint, tarragon
  • ½-1 ball scamorza cheese cut into small cubes
  • Handful of freshly grated Parmesan cheese
  • Pinch of Espelette (optional)
  • 1 beaten egg (does 4 tomatoes)
  • Salt and pepper
  • Olive oil
  • For the sauce
  • 1 tin of chopped tomatoes or 3-4 fresh tomatoes, peeled, chopped and cooked down till
  • Handful of black olives
  • Fresh herbs – sprig of thyme, rosemary leaves, sage leaves top garnish each tomato
  • Salt and pepper
  • Olive oil


Cook the onion in a little oil till nearly soft but not coloured. Cut the tops off the tomatoes and reserve the top. Scoop out the flesh of the rest of the tomato, roughly chop it and add to the onion. Cook over a low heat till the liquid has reduced. Add the garlic and cook for another minute. In the meantime turn the tomato shells to drain upside down on a paper towel.

In a bowl combine the tomato and onion mix with the rest of the stuffing ingredients. Fill each tomato shell and replace the top.

Preheat the oven or lidded BBQ to 180°C. In a baking dish or cazuela combine the sauce ingredients. Place the stuffed tomatoes on top and drizzle with plenty of olive oil and garnish each tomato with a sage leaf or two. Cook for about 30 minutes or till soft and the scamozza cheese is oozing down the sides of the tomatoes.