Delicious stuffed roast tomatoes make a great side dish or snack for the whole family.


  • 4 large firm tomatoes
  • 200g Parmesan cheese, finely grated
  • 30ml olive oil
  • 1 medium onion, finely chopped
  • 2 stalks celery
  • 2 garlic cloves, crushed
  • 15ml tomato purée
  • 1 small brinjal, finely chopped
  • 100ml fresh spinach, finely chopped
  • 50ml breadcrumbs
  • Juice of ½ lemon
  • Salt and pepper

How to

  1. Preheat the oven to 180°C. Using a sharp knife, remove the tops from the tomatoes as if you were making a lid. Using a spoon, remove the flesh and seeds from the centres, chop finely and reserve.
  2. Heat the olive oil in a large, heavy-based saucepan and fry the onion, garlic and celery until tender but not browned. Add all the remaining ingredients except the Parmesan and season with a little salt and pepper.
  3. Fill each tomato with the stuffing. Top with Parmesan and arrange tomatoes snugly in an ovenproof dish. Cover with foil and bake for about 30 minutes.
  4. Remove the foil and place under a heated grill until the cheese is slightly browned.
  5. Serve warm, and chopped.


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Recipe by Marwan Al Sayed