NewsBite

Advertisement
Good Food logo

These five-ingredient cheesy pizza stuffed tomatoes taste too good to be no-carb (but they are)

Katrina Meynink
Katrina Meynink

Advertisement
These pizza-inspired tomatoes are delicious, even if they are overcooked and collapse.
These pizza-inspired tomatoes are delicious, even if they are overcooked and collapse.Katrina Meynink

These are just so moreish. A perfect lunch or side for a spread of deliciousness. And if you were to cook these to complete submission, then literally swoosh fresh bread through the guts of them, I would applaud you and immediately ask for an invitation.

Advertisement

Ingredients

  • 4-6 heirloom tomatoes or beefsteak tomatoes

  • 90g pepperoni (or salami of your choice)

  • 1 cup grated mozzarella

  • 3 tbsp black olive tapenade (or finely diced pitted black olives)

  • ½ cup chopped basil leaves, plus extra to serve

Method

  1. Step 1

    Preheat oven to 160C fan-forced (180C conventional).

  2. Step 2

    Gently cut the top off each tomato. Use a spoon to hull the tomato – you want to remove the core and a little of the flesh. (Don’t hull too much that the tomato collapses once it cooks, just so you have enough room for glorious cheesy filling.) Scoop the innards into a bowl and reserve for your next pasta sauce. Drizzle some olive oil over the base of a roasting tray and add the tomatoes to the tray.

  3. Step 3

    To a bowl, add the pepperoni, mozzarella, tapenade and basil and toss gently to combine. Scoop the mixture into the tomatoes and season with sea salt flakes and pepper. Add a little drizzle of olive oil then bake in the oven for 30–40 minutes. Scatter over fresh basil leaves and serve.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Katrina Meynink

Original URL: https://www.smh.com.au/goodfood/recipes/cheesy-pizza-stuffed-tomatoes-20241016-p5kiwc.html