Take advantage of juicy summer tomatoes.

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Spinach and Ricotta Stuffed Tomatoes with Piquillo Peppers
At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.
| Credit: MARTIN MORRELL

1. Stuffed Tomatoes

Stuffed Tomatoes
Credit: © ANNA WILLIAMS

Chef Daniel Gouret uses both ground pork and veal to give these tomatoes a more complex flavor. Fresh bread crumbs make the stuffing especially light.

2. Oven-Roasted Tomatoes Stuffed with Goat Cheese

Oven-Roasted Tomatoes Stuffed with Goat Cheese
Credit: © Martin Morrell

Garlic and basil boosts the creamy goat cheese filling for these buttery-soft roasted tomatoes. The result works both as a side dish or a main course with a salad and crusty bread.

3. Baked Tomatoes Stuffed with Herbed Rice

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The combination of sweet tomatoes and fresh herbs in this recipe captures the essence of southern Italy.

4. Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers

Spinach and Ricotta Stuffed Tomatoes with Piquillo Peppers
At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.
| Credit: MARTIN MORRELL

At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.

MARTIN MORRELL MARTIN MORRELL

Using a melon baller to scoop out the inside of the tomatoes leaves a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.

5. Baked Tomatoes Stuffed with Lamb and Fresh Herbs

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Summer vegetables like eggplant and zucchini are terrific fillings for these Greek-inspired stuffed tomatoes.

6. Heirloom Tomatoes Stuffed with Summer Succatosh

Heirloom Tomatoes Stuffed with Summer Succotash
Thomas Keller hollows out heirloom tomatoes and fills them with succotash made of lima beans, peppers, and corn for a stunning presentation.
| Credit: © Quentin Bacon

Star chef Thomas Keller fills hallowed-out heirloom tomatoes with succotash made with fresh summer corn and lima beans.

7. Stuffed Tomatoes

"These are the perfect picnic food," says chef Amanda Lydon because they're utterly portable. They're almost like an inverted tuna sandwich: creamy tuna with zippy capers, mellow cannellini beans and crunchy toasted croutons stuffed inside scooped-out tomatoes.