Stuffed Tomatos

Print Recipe
Chef Dairy Farmers of Canada
Prep. Time:     10 mins
Cooking Time: 14 - 15 mins
Yield:             4 tomatoes


4 large tomatoes
1 1/2 cup (375 mL) Canadian Cottage cheese
1/3 cup (75 mL) Canadian Cream cheese
1/3 cup (75 mL) toasted slivered almonds
1 tbsp (15 mL) chopped fresh basil
1 tsp (5 mL) ground cumin
3 tbsp (45 mL) chopped red bell pepper
Salt and pepper
Olive oil


Lightly coat almonds with olive oil and toast in oven at 350 °F (180 °C), for 4 to 5 minutes or until golden.

Slice top off each tomato and scoop out pulp delicately. Reserve half the pulp and transfer to bowl. Set hollowed out tomatoes and their top aside.

Add Canadian Cottage cheese, Canadian Cream Cheese and remaining ingredients to reserved tomato pulp. Mix well. Season to taste. Stuff each tomato with cheese mixture. Cook over medium heat on lightly oiled grill for 10 minutes.

Garnish each tomato with sliced top and serve with watercress salad.

Recipe Tip:

Add mixtures of other grated cheeses along with the cream and cottage cheese such as mozzerella, cheddar and gouda. Also, red onions are a nice touch!
Print Recipe