Cheese Stuffed Tomatoes

Cheese Stuffed Tomatoes


9 people made this

This is a super tasty combo of cheeses, tuna and spices, perfect for stuffing big summer tomatoes. Enjoy!

Linda Glenn

Serves: 6 

  • 6 large tomatoes
  • salt and pepper, to taste
  • 100g crumbled goat's cheese
  • 200g mascarpone cheese, room temperature
  • 350g tinned tuna in water, drained and flaked
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cucumber
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup finely chopped red capsicum
  • 1/2 cup finely chopped celery
  • 1 teaspoon minced garlic
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons sunflower seeds
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic salt, or to taste
  • 1 teaspoon onion powder, or to taste
  • salt and pepper, to taste
  • 1 tablespoon dried parsley flakes, for garnish
  • 1 teaspoon Worcestershire sauce

Preparation:45min  ›  Cook:27min  ›  Ready in:1hour12min 

  1. Preheat oven to 180 degrees C.
  2. Cut a thin slice off the top of each tomato and gently scoop out pulp and seeds, leaving a 1cm wall. Finely dice 1/2 cup of the pulp and set aside. Season the inside of each hollowed tomato with pinches of salt and pepper.
  3. Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red capsicum, celery, garlic and sesame seeds in a large bowl.
  4. Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking tray.
  5. Sprinkle each tomato with sunflower seeds, Parmesan cheese, garlic salt, onion powder, salt and pepper. If desired, sprinkle each tomato with parsley flakes and Worcestershire sauce.
  6. Bake in the preheated oven for 25 minutes, then grill right before serving until tops are lightly browned, about 1 to 2 minutes.

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