Large beefsteak tomatoes were made to be stuffed. Their size and firm exterior makes them the perfect receptacle for piling in tasty fillings and turning them into a meal in themselves. Not only that, tomatoes, especially when cooked, provide us with a rich source of lycopene, a powerful antioxidant which may be instrumental in lowering blood pressure and cholesterol.

Here are a couple of stuffed tomato recipes, one of which can be served cold as a snack with the other ideally eaten as a light starter or meal.


Stuffed tomatoes with smoked salmon pate

These stuffed tomatoes look beautiful on a buffet table and are the perfect choice for those who are watching their weight since each one has around 70 calories. They're also low in fat, and provide a rich source of protein and omega 3 from the salmon and cheese, plus there are the added antioxidant benefits from the tomatoes.

This recipe requires no oven cooking and should take around 20 minutes to prepare. If you want to make them in advance, they can be chilled in the fridge for several hours or up to a day if necessary.

Ingredients for 4 servings:

4 medium sized firm tomatoes
4 ounces smoked salmon
4 ounces quark or low fat cottage cheese
1 tablespoon chopped fresh parsley
A squeeze of lemon juice
4 black grapes
Salt and pepper
Crisp lettuce leaves

Method:

To prepare the pate mix, place the soft cheese, salmon trimmings and parsley into a food blender and puree until it's smooth. Add a squeeze of lemon juice and pepper to taste and give the mixture one more spin in the processor.

Now blanch the tomatoes in a pot of boiling water for no more than 10 seconds, then quickly remove them and place them into a bowl of cold water. Doing this helps their skins slide off easily while keeping the inside flesh nice and firm.

Once the tomatoes are out of the water, remove their skins, cut them in half and scoop out the seeds and flesh so you’re left with a smooth cup shaped tomato. Sprinkle a tiny bit of salt inside each tomato cup and leave until they’re ready for the next stage, when you should carefully pat dry the inside of each tomato with kitchen paper.

Place the salmon pate mixture into a piping bag if you have one and using a star pipe, squeeze the salmon mixture into each tomato cup. Alternatively, simply spoon the mixture into the cups and gently press down.

To serve, place each tomato cup onto a crisp lettuce leaf and decorate each with half a grape.

Stuffed tomatoes with goat's cheese and rosemary
This recipe for stuffed tomatoes encompass the essence of the healthy Mediterranean diet. They're low in fat and cholesterol, rich in antioxidants and contain beneficial monounsaturated fats and protein. They're ideally served as a starter on their own or as a light meal with some fresh, wholegrain bread.

Ingredients to serve 2:

2 beefsteak tomatoes
Salt and pepper
1 clove garlic (crushed)
Small sprig of rosemary or half a teaspoon dried rosemary
1 tbsp olive oil
3 ounces cherry tomatoes
1 tsp caster sugar
2 ounces goat’s cheese cut into small pieces

Method:

First off, preheat your oven to 350 degrees F, then cut a thick slice off the top of each the tomatoes. These will be used as the lids. Using a teaspoon, scoop out the flesh and seeds and put them into a pan. Take care not to split the tomato skins. Sprinkle a tiny amount of salt on the inside of the tomatoes and leave for around 30 minutes.

Next, add the garlic, rosemary and olive oil to the tomato flesh and seeds and cook until the mixture thickens. Remove from the heat and add the caster sugar and season to taste.

Pop the cherry tomatoes into a pan of boiling water for 30 seconds then plunge into cold water so the skins come off easily. Leave the cherry tomatoes whole, then add them to the sauce mixture along with the goat’s cheese.

Pat dry the inside of the tomatoes with absorbent paper then carefully pile in the cheese and tomato mixture. Put the tomato lids back on top and drizzle with a little olive oil. Then place them onto an oiled baking tray and bake for 20 minutes. They taste their best when served at room temperature.

Stuffed tomatoes are deceptively easy to make with the added benefits of being delicious and healthy. Serve them hot or cold, as a starter or a complete meal. Even those who aren’t big vegetable fans can find it hard to turn down the charms of an appetizingly stuffed tomato.