Oh, the tomatoes! A slimming food par excellence that smells good in summer, the tomato offers us pleasures, each more gourmet than the other. To enjoy it, it’s up to you to choose between the traditional stuffed tomato recipe and all its original variations, to be enjoyed hot or cold, for lunch the next day! Feta, minced meat, baby vegetables, quinoa, green beans, tuna mousse, polenta, mozzarella, homemade tabbouleh… our ideas are endless to delight big family tables all summer long, whatever the occasion!
Which tomato to choose for successful homemade stuffed tomatoes?
Colorful and beautifully decorated, this quintessential childhood dish hasn’t aged one bit. To succeed better than his grandmother, we choose large firm vegetables (Marmande tomatoes, Agora, Ferline, etc.), which we wash carefully and cut three quarters of the height without removing the hat. Then they are hollowed out and turned on a plate to drain the water. When our tomatoes are ready, we can fill them with almost anything: rice, quinoa, meat, sausage, tuna, cheese, eggs, lentils, black beans, peppers, potatoes, spinach, kale, cashews, pasta, button mushrooms.. .short, a timeless and adaptable recipe that we revisit today in 10 original and 100% summer recipes!
How to prepare stuffed tomatoes? 10+ ideas to modify grandma’s recipe
To prepare successful stuffed tomatoes, nothing could be easier! You just have to choose the right variety of tomato, drain it and fill it with your favorite filling before covering with the hat. In addition, this fleeting service has several significant advantages. Easy to cook in the oven, cheap and healthy, it invites you to decorate it on every summer table. And if the classic recipe for tomatoes stuffed with sausage meat still has its weak effect, nothing prevents us from reinventing it. Some variations use the pulp of this fruit vegetable to add additional flavor to the meal. Finally, one thing is for sure, everything will be devoured at dinner!
Greek stuffed tomato recipe – a summer recipe that you want!
Necessary ingredients:
- 6 steak tomatoes
- 4 tbsp. olive oil
- 1 onion
- 120 g feta
- 150 g long-grain rice
- 1 C. tomato sauce
- parsley
- mint
- dill
- the peel of an organic lemon
- salt and pepper
Preparation:
Preheat your oven to 180°, then cut the tops off the tomatoes and remove their flesh. Chop it up and put it in a bowl. Place the tomatoes and their tops in an ovenproof dish. Fry the chopped onion for a few minutes in a little olive oil. Add the rice, the homemade tomato sauce, then cover with water. Salt, pepper and bring to a boil. Cook al dente for about 10-12 minutes, stirring occasionally. Remove the dish from the heat, add the herbs and the grated rind. Fill the tomatoes with the stuffing before covering them with the caps. Drizzle with the remaining olive oil, cover with aluminum foil and bake for 1 hour. Garnish with feta, oil and zest. Serve warm or lukewarm.
Tomato filled with tuna and cream cheese
- 6 beautiful tomatoes
- 250 g canned tuna
- 60 g cottage cheese
- 120 g mayonnaise
- 150 ml heavy cream
- 1 bunch of chives
- 3-4 drops of Tabasco
- salt and pepper
Wash the tomatoes, dry them, then cut the caps. Hollow them out, salt them and turn them over on a plate. Drain the tuna and chop it coarsely. Wash and chop chives. In a large bowl, combine cheese, mayo, sour cream and tuna. Season with salt and pepper and add tabasco and chives. Stuff each tomato, put the caps back on and put them in the oven. You can also serve them cold by letting them rest for 1 hour in the fridge.
With pasta and mushrooms
Ingredients:
- 6 steak tomatoes
- ½ onion, finely chopped
- 5 button mushrooms
- 1 cup orzo pasta
- 1 ¾ dl chicken broth
- 1 good handful of parmesan
- 1 ball of mozzarella
- ½ teaspoon olive oil
- salt and pepper
Preparation:
Preheat the oven to 180°C. Wash the tomatoes and cut off the caps. Hollow them out and sprinkle with salt to drain. Then place them on a baking tray. Prepare the pasta. Finely chop the onion and fry it in a pan with a little olive oil. Add the mushrooms and garlic and cook for about 3 minutes. Add the orzo pasta, then toss. Then pour in ¼ of the chicken stock and stir until the liquid has evaporated. Add the rest of the broth. Taste and season if necessary. Garnish with parmesan and turn one last time. Finally, fill the tomatoes with orzo and mozzarella. Put the lids back on and bake for 30 minutes.
Tomato recipe filled with lamb, honey and spices
Ingredients:
- 6 large tomatoes
- 500 g minced lamb
- 1 egg
- 100 g of breadcrumbs
- 1 tablespoon honey
- 1 tsp 4-spice
- salt and pepper
Preparation:
Wash and core the tomatoes. Sprinkle them with salt and turn them on a plate to drain the water. Mix the rest of the ingredients and fill the tomatoes with this filling. Bake for 40-50 min at 180°. Serve with rice.
Provençal tomatoes stuffed without meat
Ingredients:
- 6 beautiful tomatoes
- basil leaves
- 3 large onions
- 5 cloves of garlic
- olive oil
- 50 g breadcrumbs
- 50 g of butter
- salt and pepper
Preparation:
Wash your tomatoes, cut them in half and drain them. Then put them in a baking dish, butter first. Wash the basil leaves and chop them finely. Peel the onions and garlic, then grind them with a grinder. Fry them with basil for 15 minutes on a low heat in a little oil. Season the puree obtained and spread it over the tomatoes. Sprinkle with breadcrumbs, top with butter and bake for 30 minutes. So!
Old-fashioned recipe for stuffed tomatoes that smells like grandma’s cooking
Vegetarian tomatoes stuffed with rice
With tabbouleh and chicken to taste cold
Vegan quinoa and pesto stuffed tomatoes
With minced meat and mashed potatoes
Recipe for cherry tomatoes filled with guacamole and shrimp
And the tomato stuffed with strawberries for dessert?
Beefsteak tomatoes stuffed with polenta, parmesan and pine nuts
