Tomatoes Stuffed with Cream Cheese and Caviar

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use a soft cream cheese for these. The ‘caviar’ becomes squashed and turns the mixture grey if stirred into a mixture that is too firm. The red of the tomato cases and the contrasting white and black of the filling makes this a pretty first course.


  • 8 ripe medium-sized tomatoes
  • 175–225 g/6–8 oz fresh cream cheese
  • squeeze of lemon juice
  • 1 tablespoon caviar-style lumpfish roe


    Scald the tomatoes and peel away the skins. Cut a slice off the top of each and, using a teaspoon, scoop out the seeds. Sprinkle with salt and turn the tomato cups upside down to drain.

    Using a wooden spoon blend together the cream cheese and lemon juice, then using a tablespoon fold in the caviar. Pile the cheese mixture into the tomato cups and replace the lids. If preferred they can be topped with additional caviar. Serve with thinly sliced brown bread and butter.