Make Some Tomatoes Before Summer’s Over!

Make sure to try out this delicious recipe for stuffed tomatoes while they’re still summer-ripe! Adapted from Ottolenghi’s “Plenty.”


How to make it

  • Preheat the oven to 160C. Trim off the top of each tomato and discard. Use a teaspoon to remove the flesh from the insides. Lightly salt the insides of the tomatoes and place upside-down in a colander to drain off some moisture.
  • Heat 1 tbsp of the oil in a pan and lightly fry the onion, garlic and olives until the onion has softened. Remove from the heat and stir in the breadcrumbs, herbs, capers and seasoning.
  • Fill the tomatoes with the herb stuffing, pressing down gently and leaving some piled on top to get crispy.
  • Drizzle with the remaining oil and bake for 30 minutes, or until the tomatoes soften.
  • Serve with a few pieces of goats cheese, or a simple salad.
  • Enjoy, comment and rate!

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