It’s tomato time and I love tomatoes! Especially campari tomatoes. These tomatoes are the perfect size and shape for stuffing and roasting.
In case you don’t know what Campari tomatoes are, they are those small bright red tomatoes that are sold on the vine. They are very sweet and low in acidity. Personally, I like Sunset Campari tomatoes because they are grown without herbicides and I can get them at my local warehouse store. You should decide which brand is your favorite and then can give this stuffed tomato recipe a try.
Core, stuff and roast…
They look delicious, right? They are and in just three easy steps you can have this yummy tomato treat ready to eat. So if you’re ready to core, stuff and roast let’s get cooking…
CORE : The first thing you’ll need to do is remove the pulp and seeds from inside the tomato. I think using an apple corer is the way to go. These tomatoes are the perfect size for this tool. Gently press the apple corer into the top of the tomato and press down as far as possible without piercing the bottom and remove the pulp . If the center won’t release from the bottom you can gently ease it out with a paring knife. Then Squeeze out any remaining seeds, or pulp, and set aside on a baking sheet coated in olive oil, cut side down.
STUFF: After mixing the cheeses, breadcrumbs, green sauce (or pesto) and egg stuff the inside of the tomatoes using a very small spoon – such as an espresso spoon. Be sure to pack the stuffing in and fill up to the top. Before roasting, using your hands, rub a little olive oil on the outer part of the tomato skin.
ROAST: Once tomatoes are stuffed bake them in a preheated 400 degree oven for about 20-25 minutes. When they are softened and fully cooked on the inside you can take some additional cheese slices and layer them over the tops of the tomatoes and melt it under the broiler.
The end result is a sweet and savory tomato treat that will make a great appetizer, lunch or side dish for dinner.
So here’s to the Campari tomato (or to-mah-to) – I hope you’ll give it a try and of course let me know how it turns out!
Happy Cooking and enjoy!
Campari Stuffed Tomatoes
- 12 Campari Tomatoes
- 4 Tbsp ricotta cheese
- 1 tablespoon green sauce or pesto
- 2 tablesp grated parmesan
- 1/4 cup diced provolone
- 3-4 slices thinof provolone cheese
- 1/4 cup Plain Breadcrumbs + more only if needed
- 1 egg
- Pre heat oven 400 f
- Using an apple corer cut out the center of the tomatoes without piercing the bottom- you might need to gently use a paring knife to help remove the center. Squeeze out the seeds and place tomatoes cut side down on a baking sheet coated in olive oil.
- In a bowl mix together the diced provolone, parmesan cheese and ricotta cheeses with the green sauce and the egg. Gradually mix in about a 1/4 cup of plain breadcrumbs. Add more breadcrumbs a tablespoon at a time if the mixture seems loose.
- Turn the tomatoes over and fill with mixture using a very small spoon (like an espresso spoon). Using your hands, rub the outside of the tomatoes with olive oil before baking.
- Bake the tomatoes in the oven for 25 minutes (or until fully cooked); remove pan from oven and lay the remaining provolone slices over the tomatoes and place under the broiler on low until melted.
- Serve warm and enjoy!
I used the following item(s) in my recipe today – you can find more of my favorite pantry items in Cheftini’s Pantry: