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

Katrina Meynink
Katrina Meynink

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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.

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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.

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

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