Equipment
* optional
Ingredients
Tomato Vessels
- 3 large beefsteak tomatoes, firm and ripe
- 2 g kosher salt
Herbed Fondue Filling
- 52 ml mascarpone, room temperature
- 21 g soft goat cheese, room temperature
- 1 g fresh thyme, finely minced
Umami Pangrattato
- 12 g unsalted butter
- 17 ml extra virgin olive oil
- 2 garlic, minced
- 2 anchovy fillets, finely minced
- 35 g panko breadcrumbs
- 1 g cracked black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 262 kcal
- Protein
- 7 g
- Carbohydrates
- 25 g
- Fat
- 18 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 345 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 13 mg
- Potassium
- 620 mg
- Calcium
- 83 mg
- Iron
- 1.2 mg
- Magnesium
- 31 mg
- Phosphorus
- 87 mg
- Zinc
- 0.6 mg
- Vitamin A
- 247 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.9 mg
- Folate
- 39 mcg
- Water
- 245 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 260°C (500°F). Ensure the oven rack is positioned in the center for even heat distribution.
Trim a paper-thin slice from the bottom of each tomato so they stand perfectly level. Slice off the top 1cm. Use a melon baller or spoon to core the tomato, removing the seeds and pulp while leaving a sturdy 2cm wall and base.
Lightly season the interior of the hollowed tomatoes with 2g of salt. Place them upside down on paper towels for 10 minutes to drain excess moisture.
In a small mixing bowl, vigorously whisk the room-temperature mascarpone, goat cheese, and minced thyme until the mixture is smooth and aerated.
In a skillet over medium-high heat, melt the butter into the olive oil. Add the garlic and anchovies, stirring constantly for 45 seconds until the anchovies melt into the fat and the garlic is fragrant but not browned. Fold in the panko and sauté for 2 minutes until just starting to turn golden.
Pat the insides of the tomatoes dry. Divide the cheese fondue mixture evenly among the three tomatoes. Press the umami breadcrumb mixture firmly onto the cheese surface to create a thick crust.
Arrange the tomatoes on a baking sheet. Roast at 260°C (500°F) for 10 minutes, or until the tomato skins begin to blister and the crust is a deep mahogany gold.
Chef's Notes
- The high heat (260°C) is essential—it roasts the tomato quickly before the structure has a chance to turn into mush.
- Use Heirloom varieties like 'Brandywine' for a superior acid-to-sugar balance.
- The anchovies provide the 'X-factor' umami; even those who dislike fish will find the flavor integrated and savory rather than 'fishy'.
Storage
Refrigerator: 24 hours — Texture will degrade significantly; best enjoyed immediately.
Reheating: Reheat in a 200°C (400°F) oven for 5 minutes to crisp the topping.
Troubleshooting
Tomato walls collapsed during baking
Cause: Walls were scooped too thin or tomatoes were overripe.
Fix: Cannot be fixed once collapsed; serve as a 'deconstructed' rustic tart.
Prevention: Maintain at least 2cm of flesh; use 'firm-ripe' tomatoes rather than soft ones.
Breadcrumb topping is soggy
Cause: Tomato was not drained of excess water after salting.
Fix: Switch oven to 'Broil' for 60 seconds to crisp the top, watching carefully.
Prevention: Ensure at least 10 minutes of upside-down draining on paper towels.
Cultural Context
A modern refinement of 'Tomates Provençales', this dish marries the rustic tradition of stuffed vegetables with the luxury of a French cheese fondue.
