Stuffed Tomatoes


This is another traditional Flemish / Belgian dish. My mother used to make these. This is probably the first time in more than 30 years I have eaten one of these.

There is an important difference with the Stuffed Bell Peppers.
Do not parboil the tomatoes. They are softer than bell peppers, and will tear if not handled carefully. Also, tomatoes don't look as nice because they tend to shrivel when cooked.

You don't have to limit yourself to ground meat for the stuffing. Add any fruits and vegetables you like, as long as you keep it fairly dry. You can also use seafood instead of meat, as well as various sauces and extra cheese on top.

See also Shrimp-stuffed Tomato appetizers. Those are usually served chilled.


This is what you need for 4 servings:

  • 4 large beefsteak tomatoes
  • 1 lb. ground beef
  • 1 onion, chopped
  • S&P, your preferred spices
  • 1 small bell pepper, chopped
  • 1 lg. potato; cooked, diced
  • 1 egg
  • 1 slice of bread
  • 2 tbsp. craisins


  • heavy cream
Pic1: stuffed tomato - internet picture



Pic2: meat mix
Pic3: scoop out the tomatoes
Pic4: stuff


Pic5: leftover meat + cream
Pic6: stuff
Pic7: cook

b. stuffed tomatoes on the internett


Pic8: before cooking
Pic9: after cooking
Pic10: with cheese on top