Stuffed Tomatoes

Pomidvris Tolma პომიდვრის ტოლმა

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

  • About

Keto stuffs these tomatoes with a delicious combination of mushrooms and herbs before baking. Use oyster mushrooms or a mix of domesticated and wild mushrooms – like chanterelles or porcini. Serve one per person at a supra.


  • 7 firm, medium tomatoes (900 g / 2 lb)
  • 3 tbsp


Slice the top fifth off the tomatoes. Carefully scoop their insides out, turning the seeds and cores into a bowl. Arrange the tomato shells in a shallow baking or pie dish.

In a medium frying pan, heat the oil. Stir in the onion, fenugreek and coriander seeds and cook slowly for 5 minutes. Add the garlic and continue to cook until the onions are pale gold, 7–8 minutes. Add the mushrooms