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Stuffed Tomatoes


The Gourmandize Team

Stuffed Tomatoes. Discover our recipe.

Rate this recipe 4.4/5 (32 Votes)


  • 4 tomatoes
  • 1 dash of olive oil
  • 10 oz seasoned stuffing
  • 2 tablespoons Dijon mustard Amora
  • 2 tbsp breadcrumbs
  • salt
  • Espelette pepper
  • Pepper


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Cut the tomatoes in two thirds* and dig out seeds. Season inside with salt. Let drain for 5 min.

*Keep the top third for it will be the tomatoes 'hat' after stuffing it.

Step 2

Have your stuffing in a bowl and add 2 tablespoons of Dijon mustard.

Step 3

Season the inside of the tomatoes with mix of pepper, a pinch of Espelette pepper and 1/2 tsp bread crumbs.

Step 4

Add the hats.

Step 5

Sprinkle olive oil on the bottom of a dish and bake for 45 minutes at 300 ° F (preheated oven).

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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