Cheese-Stuffed Tomatoes

Maria created this recipe after having a similar dish at a Russian restaurant. They are SO delicious, and it would be easy to play with the recipe, for example to add ground meat. This version is vegetarian:

Yield: 6-8 servings


6-8 plum/Roma tomatoes

250 mL ricotta or cottage cheese

3/4 c. shredded sharp cheddar cheese

2-3 T. chopped fresh basil OR dill (do not use dried herbs)

Pepper and salt together.


The prepared cheese mixture.

The prepared cheese mixture.

Preheat oven to 350 degrees F. Have a mini muffin tin on hand.

Slice the tops off each tomato, about 1/4″ down. Save the tops for lids.

Scoop out the pulp and seeds from each tomato.

Mix all other ingredients together and season to taste with pepper and salt.

Scoop the cheese mixture into each tomato, filling to level with the cut top. Place tomatoes in the mini muffin to stay upright.

Bake in the tin for 10-15 minutes, until cheese bubbles and filling is hot through the middle. Tomatoes should not begin to blister.

Remove from tins with tongs and serve hot!

Tomatoes, cut and scooped out.

Tomatoes, cut and scooped out.