“My neighbor delivered a very large bag of his summer tomatoes, and I didn't want them to go to waste. I experimented with the stuffing mixture until my husband loved this combo. Easy, tasty, satisfying, and a good choice for hot summer nights!” - by Linda Glenn
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch wall. Finely dice 1/2 cup of the pulp and set aside. Season the inside of each hollowed tomato with pinches of salt and pepper.
- Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red pepper, celery, garlic, and sesame seeds in a large bowl.
- Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet.
- Sprinkle each tomato with sunflower seeds, Parmesan cheese, garlic salt, onion powder, salt, and pepper. If desired, sprinkle each tomato with parsley flakes and Worcestershire sauce.
- Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 367 cal
- 18%
- Fat
- 26.3 g
- 41%
- Carbs
- 11.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I am super stingy with 5 star ratings, so you know I think this is awesome. The worcestershire sauce takes it over the top, so I wouldn't call it an "optional" ingredient...." See more"
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