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    Stuffed Tomatoes

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    Stuffed Tomatoes

    A vivid memory of my childhood is the presence of ripening marmande tomatoes all along the windowsill throughout the summer. Try to make sure that yours are as fresh and flavoursome as possible.

    • Preparation time: 40 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4


    • 4 large, ripe Jack Hawkins or marmande tomatoes
    • 1 onion, finely chopped
    • 20g unsalted butter
    • 1 tsp thyme leaves
    • 1 bay leaf
    • 100g carnaroli risotto rice
    • 1 carrot, finely chopped
    • 1 celery stick, thinly sliced
    • 1 courgette, thinly sliced
    • 30g peas, fresh or frozen
    • 2 tbsp Whipping cream
    • 85g gruyère, finely grated
    • 1 tbsp extra virgin olive oil
    • Tomato Sauce
    • 3 tbsp olive oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 thyme sprigs
    • 4 ripe tomatoes, seeded and chopped
    • 100g tomato puree
    • ½ tsp sugar


    1. Preheat the oven to 180°C/gas 4. For the sauce, put the olive oil, onion and garlic in a pan and soften over a medium heat for 3 minutes; do not colour. Add the thyme, tomatoes and tomato purée and cook for 7–8 minutes. Add 300ml water, season and cook for a further 5 minutes. Remove the thyme, check the seasoning and add the sugar if necessary. Purée the sauce in a food processor or liquidiser. Set aside.
    2. Slice 1/3 off the top of the tomatoes and reserve. Scoop out the tomato pulp and juices into a bowl; set these aside, too.
    3. For the rice stuffing, soften the onion in the butter with the thyme and bay leaf for 3 minutes. Stir in the rice and cook for 1 minute, then add 200ml water, 150g of the juices and chopped pulp from the hollowed tomatoes and the carrot; season. Bring to the boil, then reduce the heat to a gentle simmer and cook for 5 minutes, stirring from time to time. Add the celery, courgette and peas and 75ml water; cook for 15 minutes. Stir in the cream and Gruyère. Check the seasoning and remove the bay leaf.
    4. Divide the stuffing between the hollow tomatoes. Top each with a reserved 'tomato hat'. Place on a baking dish, drizzle with the olive oil and bake for 25 minutes. Reheat the sauce and pour it into the baking dish around the tomatoes, or serve the tomatoes on plates with the sauce spooned round.

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    Drinks recommendation

    A rich white is best for soaking up the flavours packed into these fragrant tomatoes.


    Average user rating

    3 stars