Stuffed herb tomatoes

These make the most delectable side dish. Lovely big beefsteak tomatoes are perfect. Try these for breakfast or alongside some lamb chops.

By Nici Wickes
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Stuffed herb tomatoes
  • 4 large tomatoes
  • 1 cup fresh breadcrumbs
  • 1 tablespoon butter, melted
  • 2 tablespoon chives, finely chopped
  • 2 tablespoon rosemary, finely chopped
  • 1/2 teaspoon sea salt and pinch of black pepper
  • 75 gram grated cheddar cheese
  • olive oil for drizzling


Stuffed herb tomatoes
  • 1
    Set oven to 175°C. Slice the top of the tomatoes and gently scoop out the flesh, discarding the core and making sure you don’t pierce the skin.
  • 2
    In a bowl, mix together the flesh of the tomatoes with all the other ingredients.
  • 3
    Fill each tomato with filling and bake in an oven-proof dish with a little water in the bottom for 45 minutes.
  • 4
    Serve either hot or warm, drizzled with olive oil.


Save the discarded pulp and add it to cooked rice for flavour!

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