Italian Stuffed Tomatoes

Copy Icon
Twitter Icon
Italian Stuffed Tomatoes


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 4
  • 2 cups rice

  • 500 gms big salad tomatoes

  • 5 tbsp butter

  • 1/2 cups cashew nuts

  • 2-3 nos garlic cloves

  • 2 nos medium onions

  • 1 cups tomato paste

  • 1 tsp black pepper powder

  • 2 tsp italian seasoning

  • 1/2 tsp chilli flakes

  • 1/4 cups pitted olives

  • 1/4 cups boiled corn

  • 1/4 cups chopped green coriander

  • 1 cups cheddar cheese grated

  • 5-7 nos cheese cubes

  • 1 tsp salt


  • Cook the rice in boiling water till 70'/. done. Drain and keep aside.
  • Slice off the top portion of tomatoes. Scoop out the pulp. Sprinkle some salt inside the tomatoes and keep them upside down over a wire rack or kitchen towel.
  • Fry the cashews in 1 tbsp butter. Keep aside.
  • In same pan add more butter. Add chopped onion and garlic, with a pinch of salt and fry till translucent.
  • Add tomato paste and let it cook till it leaves the sides of pan or oil starts coming on top.
  • Add all dry spices. Toss in cooked rice and cook for 5 more minutes.
  • Add fried cashews, boiled corn, olives, grated cheese and chopped coriander. Adjust salt.
  • Fill the tomatoes with little rice, add cheese cube in centre and top it up with more rice and grated cheese. Dizzle some melted butter over the tomatoes.
  • Bake at 200 C for around 20 minutes, till the tomatoes get tender and cheese melts.