Stuffed Tomatoes with Vegetable Tapenade

Kateryna Bondar
Stuffed Tomatoes with Vegetable TapenadeStuffed Tomatoes with Vegetable Tapenade
Cuisine
Course
Serves 4 people
Cook Time
30m

Juicy tomatoes filled with melted mozzarella and fragrant basil, paired with a sharp tapenade based on olives and anchovies, make an appetizer where the sweet tenderness of baked tomatoes meets the salty zest of a Mediterranean paste. A crisp crust of breadcrumbs adds a pleasant contrast of textures to the dish.

Tapenade comes from Provence, where it was traditionally pounded in a mortar from capers, olives, and anchovies (the name derives from the Provencal word “tapeno,” meaning caper). Here it is enriched with two kinds of chili pepper and fresh lime juice, which gives the appetizer brightness and a light heat typical of southern cuisine.

Handy Tips

The pizza mozzarella can be swapped for any semi-hard or soft cheese that melts well. Use meaty tomatoes specifically, as watery varieties will release too much juice and the filling will fall apart. The anchovies provide depth of umami flavor; if you have none, add a few capers or a spoonful of fish sauce. Do not overdry the tomatoes in the oven, as soon as the cheese melts and turns golden, the dish is ready.

Serve warm right after baking. Leftover tapenade keeps in the fridge under a layer of olive oil for up to a week and goes wonderfully with crostini or pasta.

Part of Mediterranean cuisine — 20 more recipes in the section.

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Ingredients

  • 3-4
    large meaty tomatoes
  • 750 Grams
    pizza mozzarella
  • 3 Tablespoons
    breadcrumbs
  • small bunch of basil or oregano
  • 1 Tablespoon
    olive oil
  • salt and pepper
  • For the tapenade:
  • 2
    chili peppers in different colors
  • 100 Grams
    pitted black olives
  • 100 Grams
    pitted green olives
  • 4 Tablespoons
    olive oil
  • juice of 1/2 lime
  • 4-5
    anchovies
  • 2
    sprigs of basil or oregano

Instructions

  1. Cut the tomatoes in half, carefully scoop out the centers with a spoon, and chop them well in a blender or with a knife. Cut the mozzarella into small cubes, mix it with the tomato pulp, add finely chopped basil (or oregano) leaves, salt, and pepper, and stuff the tomato halves with the resulting mixture.

  2. Place the tomatoes in a baking dish, sprinkle with breadcrumbs, drizzle with olive oil, and bake in an oven preheated to 230 C for 10-15 minutes.

  3. Meanwhile, make the tapenade. Cut the chili peppers in half, remove the seeds and inner membranes. Finely chop the prepared peppers, anchovies, black olives, and green olives. Add the lime juice, basil (or oregano) leaves, and olive oil, then mix.

  4. Serve the baked tomatoes with the vegetable tapenade. Any leftover tapenade can be used as a filling.

Nutrition: Calories: 520 kcal · protein 32 g · fat 38 g · carbs 12 g (per serving, estimated)

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