Stuffed Tomatoes

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This recipe is a simple classic; the Chanel suit of cooking. The following recipe is dedicated to those who dislike the traditional (sometimes wet) filling made from tomato pulp.


  • 4-6 marmande/beefsteak tomatoes
  • 2 tablespoons olive oil
  • 2 large onions, finely sliced seasoning to taste
  • 50 g/2 oz/½ cup Gruyère cheese, grated
  • 50 g/2 oz/½ cup Parmesan cheese, grated
  • generous handful of chopped parsley
  • 2-3 tablespoons wholewheat breadcrumbs, dried


    Slice the tops off the tomatoes, gouge out the pulp and seeds, and discard everything but the tomato ‘shells’. Heat the oil, add the onions, and cook covered over a gentle heat until soft and almost transparent. Add the seasoning, cheeses and parsley. Stir until the cheese melts. Pre-heat the oven to 200°C/400°F/Gas mark 6. Stuff the tomatoes, sprinkle with breadcrumbs and bake for 10-15 minutes.