Stuffed Round Tomatoes


  • 20 small pieces of round tomato
  • 400g instant mashed potatoes
  • 200 g grated Parmesan cheese
  • 50 g sour cream
  • 4g ground nutmeg
  • Chopped chives as you wish
  • Olive oil
  • Salt and pepper

Prepare the mashed potatoes and have it sit.
Cut a slice at the bottom of the tomato so it can stand on its own. Also cut the top of the tomato and scoop out as much of the seeds and pulp as possible with a spoon.

Combine the mashed potatoes with the cheese, cream, nutmeg and add salt and pepper to as you wish. Place the combination with curly tip and fill the tomatoes.

Place the tomatoes in a tray, previously having added some olive oil. Bake them at 200ºC for 15 minutes or until it becomes a thick, smooth sauce and slightly golden but the tomatoes must keep their shape.
When serving, place a few chives and drizzle a little olive oil.

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