Stuffed herbed tomatoes

Stuffed herbed tomatoes


1 person made this

About this recipe: This stuffed tomato dish can be served as a starter or as a light main dish accompanied by couscous or rice.

Deborah Lo Scalzo

Serves: 2 

  • 4 ripe but firm tomatoes
  • 6 mint leaves
  • 6 basil leaves
  • 1 handful of chopped parsley
  • 100g dried breadcrumbs
  • 50g Pepato cheese
  • 3 to 4 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Wash and cut the tomatoes in half horizontally. Remove the pulp and the seeds from the tomatoes. Use a sieve to separate the juice from the seeds and set the juice aside for later. Let the tomatoes drain upside down on a plate.
  2. Finely chop the herbs using either a mixer or mortar and pestle. Add the breadcrumbs, chopped herbs, cheese, 1 tablespoon of olive oil, salt and pepper to the tomato juice. Mix everything well.
  3. Stuff the tomatoes with the mixture and bake in the oven at 180 C / Gas 4 for about 20 minutes. Serve the tomatoes lukewarm or cold.

Pepato cheese

This is an Italian ewe's milk cheese with peppercorns added. If you can't find it, use Pecorino instead.

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