Cold stuffed tomatoes are an easy, quick, nutritious, and tasty dish. Perfect for when you’re looking for something fresh and don’t want to spend hours at the stove.
In the stuffed tomatoes recipe, fresh tomatoes serve as a vessel for a Mediterranean-flavored filling made of tuna, eggs, capers, toasted breadcrumbs, and mayonnaise, which binds all the ingredients together, making the filling creamy and succulent. If you want to prepare homemade mayonnaise, click for a VEGAN or egg white only version that won’t split.
Delicious stuffed tomatoes are ideal to serve as an appetizer or as a light main course for a quick lunch.
I particularly love this vegetable, and many dishes never fail to appear at my home. If you’re looking for other stuffed tomato ideas, I recommend Sicilian-style tomatoes, creamy heart tomatoes, and stuffed cherry tomatoes.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing Cold Stuffed Tomatoes
- 8 tomatoes
- 2 hard-boiled eggs
- 6.3 oz canned tuna in water
- 2 tbsp pickled capers
- 3 tbsp mayonnaise
- 3 tbsp breadcrumbs
- to taste fine salt
- 8 leaves basil
Tools
- 1 Knife
- 1 Bowl
Steps for Preparing Cold Stuffed Tomatoes
To prepare the delicious cold stuffed tomatoes, wash, cut off the tops, and gently hollow them out. Salt the inside and leave them upside down to drain water for 15 minutes.
Toast the breadcrumbs in a pan with a drizzle of oil until golden.
In a bowl, add the tomato pulp without seeds and water, finely chop it, mash the hard-boiled eggs with a fork, break up the canned tuna, add the capers, toasted bread, fine salt, and mayonnaise, and mix everything together.
Generously fill the tomatoes and garnish each with a basil leaf.
And the stuffed tomatoes are ready to be served and enjoyed!
Storage
The summer cold stuffed tomatoes can be stored for 24 hours covered with plastic wrap or in an airtight container. I recommend keeping them on the top shelf of the fridge, so they stay fresh without absorbing strong odors.
Do not freeze: they are not suitable for freezing because the tomato pulp becomes watery, and the mayonnaise separates.
If you want to prepare them in advance, you can hollow out the tomatoes and keep them in the fridge ready, while the filling is stored separately in a closed bowl. Fill them just before serving: this way, they will stay fresher and more consistent.
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#tomatoes, no-cook stuffed tomatoes, cold stuffed tomatoes
FAQ (Frequently Asked Questions)
What type of tomatoes is best to use?
The ideal are firm and ripe tomatoes, but not too watery, such as beefsteak or vine tomatoes.
What can I substitute for mayonnaise?
You can replace it with Greek yogurt for a lighter version, or with ricotta for a milder variation.
Can I add other ingredients to the filling?
Yes! Sliced black olives, chopped anchovies, or a bit of crunchy celery will add more character to the dish.
