Foil-Baked Stuffed Tomatoes
A remarkably simple hot appetizer that looks impressive on the table! Firm tomatoes are filled with rice, cheese, olives and herbs, then baked until juicy and tender. Vary the filling with meat, mushrooms or vegetables.
Updated : 23 September, 2026
Easy
About 30 min.
Ingredients
6
Tomato
Filling
100 grams
Hard cheese
80 grams
Rice
50 grams
Olives
2
Garlic
10 grams
Parsley
10 grams
Dill
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose juicy yet firm, dense tomatoes that will hold their shape during preparation and baking. Very soft tomatoes may collapse and release too much juice. Tomatoes still attached to the vine look especially attractive when served.
Step 2
Rinse and dry the tomatoes. Slice off the tops and carefully scoop out the flesh without damaging the walls. Depending on their size, you may need approximately 7–8 tomatoes for this amount of filling. If desired, add some of the tomato flesh without the seeds to the filling or reserve it for another dish.
Step 3
Cook the rice in plenty of boiling salted water until almost tender, approximately 12 minutes. Follow the package instructions, as the exact time will depend on the variety. Drain the rice in a colander and leave it to dry slightly.
Step 4
Coarsely grate the cheese. Use any cheese that melts well, such as mozzarella, Gouda or a simple semi-hard fermented cheese.
Step 5
Drain the olives and cut them into rings.
Step 6
Finely chop the dill and parsley.
Step 7
Combine the rice, grated cheese, olives and pressed garlic in a bowl. Season the filling with salt and ground black pepper and mix thoroughly.
Step 8
Fill the tomatoes generously with the rice and cheese mixture, allowing the filling to rise slightly above the edges because it will settle as the cheese melts. Cover each tomato with its reserved top.
Step 9
Wrap each tomato loosely in a small piece of foil and arrange them in a baking dish. Bake in an oven preheated to 375°F for 15–20 minutes, until the cheese melts. Avoid overbaking, as the tomato walls may split, release their juices and lose their shape.
Step 10
Sprinkle the baked stuffed tomatoes with the chopped fresh herbs and serve hot.
Author note
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