“Made these up for a barbecue the other day. I would have liked to use golf-ball sized tomatoes, but couldn't find any in the shops, so used cherry tomatoes instead. Very fiddly, but they went down a storm! I used a mixture of red and yellow tomatoes for a bit of a change. I've put rough quantities for larger toms here, because that's what I'll be using next time.”
READY IN:
20mins
YIELD:
10 tomatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the cheeses, garlic, basil and salt in a bowl.
  2. Slice the tops off the tomatoes. Gently squeeze out the pips and discard.
  3. Scoop out the fleshy interior of the tomatoes and chop finely, then add to the cheese mixture.
  4. Use your hands to squidge the mixture together until it is evenly mixed. If it isn't holding together, add a little olive oil.
  5. Spoon the mixture into the hollow tomatoes and then replace the "lids" of the tomatoes.
  6. Wrap in foil and bake on the barbecue, or in a hot oven until the cheese has completely melted and the tomatoes are soft.

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