Stuffed Tomatoes ‘Greek-Style’

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

These stuffed tomatoes go well with lamb dishes and whole roast fish. They also make an excellent starter. Get the best-quality, ripest tomatoes of this size you can find which are still fairly firm.


  • 4 tennis-ball-sized tomatoes
  • Salt and freshly ground black pepper
  • Sprinkling of caster sugar
  • Splash


Preheat the oven to 170°C/gas 3½.

Carefully slice off the top of each tomato and set aside – you’ll be using them later as ‘lids’. Scoop out the flesh and all the seeds, taking care that each tomato’s basic structure remains intact, and place in a bowl. Season the scooped-out t