Herb-stuffed tomatoes

Preparation info
  • Serves


    as a small starter
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This Provençal-style starter is quick to prepare. Serve it with a little salad of seasonal leaves and a few broken pieces of robust goat’s cheese.


  • 4 medium tomatoes (ripe but firm)
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped


Preheat the oven to 160°C/Gas Mark 3. Trim off about 1cm from the top of each tomato and discard. Use a little spoon or a Parisian scoop to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside-down in a colander, to dra