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Carlota Fariña


Beefsteak tomatoes are the greatest gift of this season, I love to savor their sweet, intense flavor with a sprinkle of salt and a drizzle of olive oil or stuffed as in this recipe. 

I’m always looking for new ways to switch up our dinner routine, and on a whim, I decided to try making stuffed tomatoes. I filled my tomatoes with a hearty mixture of mozzarelline (mozzarella pearls), crispy breadcrumbs, celery, and some fresh basil. A new favorite dinner recipe is here for you too! 

INGREDIENTS for two beefsteak tomatoes

Two beefsteak tomatoes, ripe

50 gr mozzarelline (mozzarella pearls), about 20 

Half of a celery branch

Two slices of bread

Extra virgin olive oil

Fresh basil

Salt and pepper to taste 



It’s important your tomatoes are not in the fridge whenever you are ready to prepare this recipe. If you have them there, remove them a few hours before so it will be tastier and juicier. 

Then, cut the top off your beefsteak tomatoes and hollow out the insides with a knife. Place the pulp into a bowl and season with a bit of olive oil and a pinch of salt. Set aside. 

Now dice the bread and toast in a pan for both sides. Set aside. Then, peel and cut in slices the celery and drain well the mozzarelle pearls. 

Place the tomatoes in a dish or platter and fill them with their own pulp, the bread, the mozzarelline, and the celery. Sprinkle some salt and pepper and add a few basil leaves. 


I hope you enjoy this fresh recipe of stuffed beefsteak tomatoes and if you do, please don’t forget to tag me on Instagram. I would love to see your photos! 

Buon appetito! 


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