Stuffed tomatoes

1hr 10m
Preparation/cooking time: ca. 25m + Marinate: ca. 30m + Bake: ca. 15m

For 4 people

Nutritional Information

Contains 234 Kcal, 8g Protein, 20g Carbohydrates, 13g Fat


  • a little pepper
  • 3 tbsp. dark sultanas oder Korinthen
  • 2 tbsp. single cream
  • 1 organic lemon (wenig Schale und 2 TL Saft)
  • salt and pepper to taste
  • 4 beef tomatoes (ca. 600 g)
  • 5 tbsp. Aceto balsamico bianco dolce
  • 300 g goats’ milk cream cheese (Chavroux)
  • 0.25 tsp. salt

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  • Slice a lid approx. 1 cm wide off the top of each tomato, set aside. Scoop out the tomatoes, season.
  • Mix the sultanas with the balsamic vinegar, cover and steep for approx. 30 mins. Beat together the cream cheese, cream, lemon zest and juice using the whisk from a hand mixer until the mixture is smooth. Drain the sultanas, retaining the balsamic vinegar, and set aside. Stir the currants into the mixture, season and divide into the tomatoes. Transfer the tomatoes to a greased, wide ovenproof dish and place the reserved lids on top of the tomatoes.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Serving suggestion: Baguette and leafy salad.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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