COLD STUFFED TOMATOES – Recipes by Piero Benigni & Mama’s Italian cooking – They are a delicious and refreshing dish that everybody loves in the summer. Can be easily prepared in a short time and with little expense.

Cold stuffed tomatoes
  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Rest time30 Minutes
  • Serving2
  • CuisineItalian

Ingredients for the cold stuffed tomatoes

Consider 1 or 2 tomatoes per person, depending on whether they are served as an appetizer or a main course. All recipes for 2 tomatoes, round type, weigh about 150 g (5-5 1/2 oz) each

Stuffing with boiled eggs and anchovies

  • 2eggs (hard boiled)
  • 3anchovies in oil (6 fillets)
  • 60 gbread (2 oz)
  • 1 sprigparsley
  • 1 spooncapers (pickled)
  • salt (to taste)
  • mayonnaise (to taste)

Stuffing with tuna in oil

  • 200 gtuna in oil (7 oz can)
  • 2anchovies in oil (4 fillets)
  • 1 spooncapers (pickled or in salt)
  • 1 spoonmayonnaise (or cream cheese)
  • 1 spoonlemon juice
  • 1 sprigparsley
  • salt (and pepper, basil or mint at taste)

Stuffed with spelled or other salad

  • 250 gsalad (spelled or other, 9 oz)

Stuffed with ricotta

  • 200 gricotta cheese (7 oz)
  • 45 gchicory (or rocket, 1 1/2 oz)
  • 45 gonion (1 1/2 oz)
  • parsley (or chives. at taste)
  • mayonnaise ( plus salt and pepper, to taste)

Tools for the cold stuffed tomatoes

  • Chopping Board
  • Knife
  • Spoon
  • Teaspoon
  • Colander
  • Scale

Preparation of cold stuffed tomatoes

Wash tomatoes, cut caps and empty them out with knife and spoons. Pay attention not to break shells through. Salt inside and put upside down on the kitchen sink for 30 minutes, so they can drain the vegetation water.

Stuffed with boiled eggs and anchovies

  1. Cold stuffed tomatoes

    Dice bread, put in a bowl, soak in cold water. Add a tablespoon of vinegar and one tablespoon of pickled capers. Keep so for half an hour or until bread is soft. Put in a colander and drain. Take it in handfuls, squeeze and put on chopping board. Add cold hard-boiled eggs, parsley and anchovies. Finely chop with large knife, mix well. Taste and adjust salt. Add some mayonnaise to mixture if you like. Stuff shells with teaspoon, top with more mayonnaise.

Stuffed with tuna

  1. Cold stuffed tomatoes

    Put tuna in a colander, crumble and let the oil drain. Wash and dry capers. Put anchovy fillets, parsley, capers, cream cheese (or mayonnaise) and tuna on chopping board. Finely chop with large knife, add lemon juice. Mix well and taste, season with salt, add pepper if you want. If mix is too thin add some breadcrumbs. Stuff shells and top at your taste with mayonnaise, basil or mint.

Stuffed with spelled or other salad

  1. Cold stuffed tomatoes

    You can use spelled as in the photo or a rice, barley or similar salad. Coleslaw, cold pasta or seafood salads are also great, provided you chop them in order to better stuff shells.

Stuffed with ricotta

  1. Cold stuffed tomatoes

    Finely chop chicory (or rocket) and onion. Transfer into a bowl and well combine with ricotta. Season with salt, add pepper if you like. Stuff shells, top with chives (or parsley) and mayonnaise as in photo.

All stuffed tomatoes should be prepared one or two hour in advance and kept in the fridge, where they anyway keep for a maximum of one day. They are not freezable because tomatoes are not, they would smash during thawing.
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