Rating: 4 stars 4
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

My neighbor delivered a very large bag of his summer tomatoes, and I didn't want them to go to waste. I experimented with the stuffing mixture until my husband loved this combo. Easy, tasty, satisfying, and a good choice for hot summer nights!

Recipe Summary

prep:
45 mins
cook:
27 mins
total:
1 hr 12 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch 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.

  • Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red pepper, celery, garlic, and sesame seeds in a large bowl.

  • Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet.

  • 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.

  • Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.

Nutrition Facts

367 calories; protein 23.3g; carbohydrates 11.9g; fat 26.3g; cholesterol 86.3mg; sodium 688.5mg. Full Nutrition
Advertisement