Stuffed tomatoes with cheese and spices


  1. Cut the tops off of each tomato and save them for later.
  2. Carefully empty out the pulp with a spoon.
  3. Remove the seeds and chop up the pulp.
  4. Strain the tomatoes to remove any excess water.
  5. Heat 4 spoons of olive oil and saute onions.
  6. Add the tomato pulp and boil for 10 minutes.
  7. Remove from heat and add the capers, the mixed spices, the breadcrumbs, the cheeses, the peppers, the olives, salt and pepper.
  8. Fill the tomatoes with the mixture and place the tops on each one.
  9. Cover the outsides of the tomatoes in olive oil and wrap them in a non stick paper.
  10. Tie each one and bake at 200 C for 20 minutes.
  11. When done, open each paper wrap carefully and serve.


  • 4 large and firm ripe tomatoes
  • 2 onions, chopped
  • 1 pepper, chopped into small cubes
  • 200 grams feta cheese, crumbled
  • 100 grams Gruyere or other yellow cheese, grated
  • 100 grams mozarella, grated
  • 10 black olives, without pits and cut in half
  • 2-3 spoons of mixed spices (oregano, savory)
  • 6 spoons olive oil
  • 2 spoons caper
  • 1/2 cup of crushed bread crumbs or barley rusks
  • Salt
  • Pepper

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