Stuffed Roast Tomato

This simple and tasty starter from Jean-Christophe Novelli combines a stuffing of beef, garlic and chilli with a luscious topping of melted cheese
By Jean-Christophe Novelli
Stuffed Roast Tomato
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 very large beef tomatoes
  • 2 shallots, chopped
  • 200 g minced beef
  • 1 tbsp oil, for frying
  • 125 ml white wine
  • 1 sprigs thyme
  • 1 bay leaf
  • 1 tsp garlic paste
  • 1 tsp tomato purée
  • 1 tsp chilli powder
  • 200 g cold mashed potatoes, (made with olive oil)
  • 8 small slices beaufort cheese, or cheddar cheese


1. Preheat oven to 220C/gas 7.

2. Cut off the tops of the tomatoes and use a spoon to remove the flesh and seeds (reserve these). Place the tomatoes upside down on a baking tray so that the juices flow out.

3. Fry the shallots and mince in a little oil until cooked through. Add the flesh from the tomatoes, the white wine, thyme and bay leaf and reduce the liquid by two thirds.

4. When the mince has reduced, stir in the garlic puree, the tomato puree and chili powder.

5. Spoon some of the cold mashed potato into each of the hollowed tomatoes and then pour in the mince mixture. Top with slices of the cheese and bake in the oven for 10-15 minutes.

6. Serve garnished with some of the beef stuffing and drizzle the juices from the pan over the tomatoes.

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