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


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