Category Archives: Stuffed Tomatoes

Saffron Rice Tomatoes


This is a fresh twist on a traditional tapas . We used saffron rice instead of a mayonnaise based meat salad and sweet tomatoes to satisfy the appetite of vegetarians and meat eaters alike!

 We’ve served them both hot ( broiled in the oven for 5 minutes) and cold with excellent reviews each time. They are also an elegant side dish to a grilled fillet!


12 mini tomatoes such as yellow, orange an red Holland , tops cut, seeded
1 cup Basmati rice
1 pinch saffron
2 Tbsp olive oil
1 clove fresh garlic, minced
1 spring flat leaf parsley, chopped
salt & pepper to taste

In a medium sauce pan, place the rice with just enough water to cover plus a quarter inch. Add the saffron and bring to a boil, lower the heat to a simmer and cover, DO NOT STIR. Let cook, and check often to see if the water has consumed, if necessary add more. Once the rice is done add the olive oil and the chopped garlic, stir and bring the heat up to medium. Let cook for five minutes.
Mix in the chopped parsley. Sal; and pepper to taste. Spoon the mix into the tomatoes and serve on top of the remaining rice.

Ricotta Stuffed Tomatoes

Sometimes you can’t pass a good deal on Roma tomatoes! And thanks to modern markets, they are available year round. 
That’s what inspired this delicious appetizer that can be served hot or cold.
Try these for Christmas parties, wine tastings, barbecues or a nice brunch. The leftovers ( if any) go very well cold on top of greens or hot with pasta.



8 Roma tomatoes, cut on a diagonal, cored & drained, (put upside down on paper towel for 10 minutes)
1 cup ricotta cheese
1/2 cup chopped scallions sautéed in olive oil
4 Tbls grated Pecorino Romano or Parmesan
pinch of grated nutmeg to (leave out in case of nut allergies)
 salt & pepper to taste

Mix the ricotta with the other ingredients in a bowl. Salt and pepper to taste.
Spoon the mix in the tomatoes. Garnish with green onion, grated cheese or olives.
If served hot, broil in a 450 Degree oven for 5 minutes

Pea Stuffed Tomatoes


Oh my! so many tomatoes ! Egg-size tomatoes just right  for this is a unique combination, try cherry tomatoes for an elegant and upscaled version.

The recipe works well with firm tomatoes . We tried a shortcut with frozen peas which were blanched and  our tasters could not tell the difference! The bright green of the peas contrasts beautifully with the tomatoes making very appetizing . After all, we all know the saying:  we start eating with our eyes 🙂


10 small Tomatoes
1 cup peas, cooked
2 Tbls butter
2 Tbls flour (*) use cornstarch if you need wheat/gluten free
1 cup milk
1/2 cup grated mozzarella
1/4 cup grated parmesan
Salt & nutmeg to taste

Cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid.
Meanwhile, cook the butter and the flour together in a saucepan, stirring constantly till flour is well blended. Add the milk slowly, constantly stirring. Continue to cook till the mix thickens. Season with salt and freshly ground nutmeg. Add the peas and stir.

Fill the tomatoes with the mix and sprinkle with grated mozzarella & parmesan. Cook in 450 degree oven till cheese melts (10 to 15 min).

Tomatoes Stuffed With California Style Chicken Salad


This is a wonderful dish to serve as an appetizer, or as a light lunch and it “brown bags”  very well!

Make up to two days ahead for a party and chill in plastic covered trays. We tried many chicken salad recipes but they were all bland once placed in the tomatoes.  

Finally, we tried it ” california style” with fresh red grapes and it was PERFECT! . Grapes not in season? Try using California raisins instead , you will still get the hint of sweetness to the salad that makes it satisfying and unique.

The recipe is great for using “less than perfect”  tomatoes; once the salad is in they will look scrumptious !



8 medium size tomatoes

For The Salad:
2 cups cooked chicken breast, finely chopped
1 cup California seedless grapes, quartered
1/2 cup chopped celery
1/4 cup chopped walnuts
1 tablespoon chopped shallot
1 cup canola oil mayonnaise
Salt & pepper to taste

Mix the chicken with the rest of the ingredients, remember to taste for salt & pepper before adding the mayo. Let it rest in the fridge for 30 to 45 minutes so the flavors blend.
Meanwhile, cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid ( about 15 minutes).
Fill the tomatoes with the mix and return to the fridge for 10 minutes or until chilled . Serve over a bed of mixed greens or white rice salad Click here to see recipe for Tuscan Rice Salad .