Food Ingredients Vegetables Tomato 5 Best Stuffed Tomatoes Take advantage of juicy summer tomatoes. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Trending Videos Close this video player At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices. Photo: MARTIN MORRELL Hollowing out tomatoes, stuffing them with a savory mixture, and gently baking them until they are tender and bursting with warm juices is a delicious, time-honored classic at our dinner tables. From a simple seasoned goat cheese filling to an elaborate recipe bathed in a sauce made from the scooped-out flesh, juice, and seeds, here are our favorite ways to stuff and serve tomatoes. Tomatoes Stuffed with Pork and Veal Chef Daniel Gouret uses both ground pork and veal to give these tomatoes a more complex flavor. Fresh bread crumbs make the stuffing especially light. © Anna Williams Get the Recipe: Stuffed Tomatoes Delicious Summer Tomato Recipes Oven-Roasted Tomatoes Stuffed with Goat Cheese Garlic and basil boost the creamy goat cheese filling for these buttery-soft roasted tomatoes. The result works both as a side dish or a main course with a salad and crusty bread. © Martin Morrell Get the Recipe: Oven-Roasted Tomatoes Stuffed with Goat Cheese Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices. At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices. MARTIN MORRELL Get the Recipe: Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers Tomatoes Stuffed with Tuna, Cannellini Beans, and Capers "These are the perfect picnic food," says chef Amanda Lydon because they're utterly portable. They're almost like an inverted tuna sandwich: creamy tuna with zippy capers, mellow cannellini beans and crunchy toasted croutons stuffed inside scooped-out tomatoes. Get the Recipe: Stuffed Tomatoes Roasted Tomatoes Stuffed with Couscous, Chanterelles, and Pine Nuts Contributed by acclaimed Chicago chef Charlie Trotter, these stuffed tomatoes are roasted, filled with a tabbouleh-like mixture and sautéed chanterelles, coated with an aromatic herb oil, then warmed through briefly in the oven right before serving. Get the Recipe: Roasted Tomatoes Stuffed with Couscous, Chanterelles, and Pine Nuts Was this page helpful? Thanks for your feedback! Tell us why! Other Submit