Equipment
Ingredients
Vegetables
- 2½ tomatoes, firm
- 1 g salt
Cheese Filling
- 45 ml mascarpone
- 18 g goat cheese, room temperature
Breadcrumb Topping
- 14 g unsalted butter
- 15 ml olive oil
- 2 garlic, finely chopped
- 2 anchovies, finely chopped
- 30 g panko breadcrumbs
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 227 kcal
- Protein
- 5 g
- Carbohydrates
- 19 g
- Fat
- 17 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 296 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 15 mg
- Potassium
- 385 mg
- Calcium
- 68 mg
- Iron
- 0.9 mg
- Magnesium
- 20 mg
- Phosphorus
- 63 mg
- Zinc
- 0.4 mg
- Vitamin A
- 193 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.5 mg
- Folate
- 24 mcg
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 260°C (500°F).
Trim a thin slice from the bottom of each tomato to ensure they stand upright without wobbling.
Remove the cores and scoop out the seeds and pulp, leaving a 2cm (3/4 inch) wall of flesh around the sides and bottom.
Sprinkle the inside of the hollowed tomatoes with salt.
Combine the mascarpone and goat cheese in a mixing bowl until the mixture is smooth.
Melt the butter with the olive oil in a skillet over medium-high heat.
Add the chopped garlic and anchovies to the skillet and cook for 30 seconds until fragrant.
Stir the panko breadcrumbs into the skillet and sauté for 2 minutes.
Season the breadcrumb mixture with black pepper and remove from heat.
Spoon the cheese mixture into each tomato until generously filled.
Distribute the toasted breadcrumb mixture evenly over the top of the cheese filling.
Place the tomatoes on a baking sheet and bake at 260°C (500°F) for 10 minutes.
Chef's Notes
- Use firm, ripe tomatoes that are not overly watery for the best results. Roma or plum tomatoes work well, but any firm, medium-sized tomato will suffice.
- Ensure the goat cheese is at room temperature before mixing with mascarpone. This will help create a smoother, more homogenous filling.
- Don't over-process the breadcrumb mixture when sautéing. You want a pleasant crunch, not a paste.
- The high oven temperature is crucial for blistering the tomatoes and toasting the topping quickly without overcooking the filling.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes to the breadcrumb mixture or a sprinkle of fresh herbs like parsley or basil after baking.
Storage
Refrigerator: 24 hours — Texture will soften significantly upon storage.
Reheating: Reheat in a 180°C (350°F) oven for 5-8 minutes.
Troubleshooting
Tomato walls collapse during baking
Cause: The walls were scooped too thin or the tomatoes were overripe.
Fix: Cannot be fixed once collapsed; serve as a rustic mash.
Prevention: Ensure at least 2cm of flesh remains and use firm, under-ripe tomatoes.
Filling is excessively watery
Cause: Tomatoes released too much juice into the cheese.
Fix: Cannot be fixed.
Prevention: Salt the hollowed tomatoes and let them sit upside down on paper towels for 10 minutes before filling.
Cultural Context
This dish draws inspiration from Mediterranean cuisine, where fresh vegetables and savory cheeses are staples. Stuffed vegetables, particularly tomatoes, are a common way to utilize seasonal produce in countries like Italy and Greece, often served as antipasti or a light meal.
