Stuffed Tomatoes

Stuffed Tomatoes - Healing Tomato

By now, all of you must have already opened your Christmas presents, the wrapping paper has finally been discarded (or folded up depending on your personality), and the new kitchen gifts have been taken for test run several times.

As for me, I still have the wrapping paper strewn about, but, I did take my kitchen presents for a test drive.  My present was this magnificent food chopper.  It was given to me from a very observant person who had noticed that my chopper was a little long in the tooth.

Okay, my old chopper was really long in the tooth.

I don’t mind telling you that I absolutely LOVE my new chopper.  The cuisineart brand choppers are known to last for years to come.

Cuisineart DLC-2A

Click here to go to the recipe
I didn’t realize what I have been missing all this time until I took the new food chopper for a spin (intentional pun!)

My new chopper’s maiden voyage was to make tomato sauce out of the insides of vine ripened tomatoes. The pulp was processed faster than the speed of lightening.  I hadn’t even taken my finger off the chop button and the tomato pulp had already turned into sauce.

So, why did I scoop out and pulp the insides of a few vine ripened tomatoes?

Simple! I wanted to turn them into stuffed tomatoes.

Cored Tomatoes ready to be Stuffed

Look at the difference between the old one (left) and the new one (right)!  I think I should keep my old chopper around just as a keepsake.

old and new

Now, let us dive into this stuffed tomato recipe.  It is so simple and tasty, but, don’t take my word for it. Try it for yourself and you will see what I mean.

Stuffing for tomatoes

The tomatoes I used are of the Tasti-Lee brand. When I went into the grocery store last week, I noticed this tomatoes were marked as, “New Item”.  Now, anytime Tomato varities are marked as “New”, I take it as a sign meant just for me!! I give in to temptation and throw a few boxes into my shopping cart!

These tomatoes are vine-ripened naturally and infused with extra lycopene. At least, that is what Tasti-Lee proclaims on their website. All I cared to know was how they tasted.

Cored Tomatoes roasting

I am happy to report that they tasted really good! They were very soft and semi-sweet. They also tend to cook a little faster than Roma tomatoes which make them ideal for stuffing.

Do you ever find yourself creating fancy or colorful dishes just to get the picky eaters to eat their vegetables?

To get some members of my family to eat broccoli, I have to use this stuffed tomato recipe. That gets them half interested. It is the cheese that they are really attracted to.

For my recipe, I used Basmati rice because it is the only rice I know.  However, you can make it using any rice. I hear Jasmine rice would work great for this recipe.

What did your family get you for Christmas? And how was the gift’s maiden voyage?

Stuffed Tomatoes

How to make Stuffed Tomatoes

Total time to prepare: 1 hour


Stuffed Tomatoes
Cuisine: American
Recipe type: Vegetarian
Serves: Makes 4 Stuffed Tomatoes
Cook time: 
Total time: 
  • – 1 cup broccoli (Fresh if possible, otherwise you can use frozen)
  • – 1 cup sweet baby corn
  • – ½ cup Basmati rice or brown rice
  • – ¼ red onion
  • – 2 tsp capers
  • – 3 Thai chilies (optional)
  • – 1 tsp cumin seed
  • – 2 tsp Extra Virgin olive oil for cooking
  • – 2 tsp of olive oil to brush the tomatoes
  • – 2 tsp salt (or to taste)
  • – 2 tsp crushed black pepper
  • – ½ cup shredded sharp cheddar cheese
  • – 2 cups water
  1. Preheat the oven to 385 degrees
  2. Rinse the rice using cold water
  3. Add water to a small pot and add the rinsed rice
  4. When the water start boiling and the rice grain has doubled in size, drain the water and set the rice aside
  5. Chop the onions
  6. Cut the tops of the tomatoes and core them. Save the inner pulp for future recipes
  7. Use a paper napkin to suck up any extra moisture and juice from the inside of the tomato
  8. Using a brush, oil the inside and outside of the tomatoes. Make sure they are well coated.
  9. Whether you are using fresh or frozen broccoli, make sure it is chopped really small
  1. Put the tomatoes in a baking dish. Put the dish in the oven and allow them to bake for about 25. The tomatoes need to be roasted well before they can be stuffed, so, adjust time according to your oven
  2. In a medium saucepan, add the oil and allow get warm
  3. Add the cumin seeds and allow them to brown a little
  4. Add the onions, broccoli, Thai chilies and corn
  5. Add the salt and pepper
  6. Allow the broccoli to sauté until it is well done. Turn off the heat
  7. Mix the rice with the broccoli mixture.
  8. Add the capers and mix well.
  9. Stuff the tomatoes with the mixture. Don’t be afraid to pack in as much of the mixture as you can.
  10. Top the stuffed tomatoes with the shredded cheese and place the baking tray back into the oven
  11. Bake for another 15 minutes or until the cheese has melted completely
Remove from oven and allow cooling for a few minutes.


  1. says

    I haven’t heard of this variety of tomatoes either…but they certainly look marvelous stuffed with your incredible filling!

    PS…I love my mini-prep, too :)

    • says

      Thank you Sam. I hope you like your new juicer as much as I like my mini-prep. If you are referring to Bell Peppers, yes, you can absolutely use this stuffing. For Jalapenos, I would exclude the Thai chilies and also make sure that the Jalapenos don’t have any seeds in them.

    • says

      Thank you Alice. I am glad you like the colorful recipes. As a general rule, I don’t use food coloring. Occasionally, though, I have used food coloring in cupcakes only. However, my pictures on my blog do have some software manipulation just to make it more presentable. I stay away from food coloring 99% of the time.

  2. Rancy Saunder says

    I like your presentation. You have good ideas and they come across very well. I got a vacuum for Christmas and already took it for a spin!


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