These five-ingredient cheesy pizza stuffed tomatoes taste too good to be no-carb (but they are)

Name: These five-ingredient cheesy pizza stuffed tomatoes taste too good to be no-carb (but they are)
Cook time: 1 h
Yield: 4 as a side dish
Cuisine: Modern Australian,Italian,Mediterranean
Ingredients: 4-6 heirloom tomatoes or beefsteak tomatoes; 90g pepperoni (or salami of your choice); 1 cup grated mozzarella; 3 tbsp black olive tapenade (or finely diced pitted black olives); ½ cup chopped basil leaves, plus extra to serve

Katrina Meynink

October 16, 2024

These pizza-inspired tomatoes are delicious, even if they are overcooked and collapse.Katrina Meynink

easyTime:30 mins - 1 hourServes:4 as a side dish

These are just so moreish. A perfect lunch or side for a spread of deliciousness. And if you were to cook these to complete submission, then literally swoosh fresh bread through the guts of them, I would applaud you and immediately ask for an invitation.

Ingredients

4-6 heirloom tomatoes or beefsteak tomatoes
90g pepperoni (or salami of your choice)
1 cup grated mozzarella
3 tbsp black olive tapenade (or finely diced pitted black olives)
½ cup chopped basil leaves, plus extra to serve

Method

Step 1
Preheat oven to 160C fan-forced (180C conventional).
Step 2
Gently cut the top off each tomato. Use a spoon to hull the tomato – you want to remove the core and a little of the flesh. (Don’t hull too much that the tomato collapses once it cooks, just so you have enough room for glorious cheesy filling.) Scoop the innards into a bowl and reserve for your next pasta sauce. Drizzle some olive oil over the base of a roasting tray and add the tomatoes to the tray.
Step 3
To a bowl, add the pepperoni, mozzarella, tapenade and basil and toss gently to combine. Scoop the mixture into the tomatoes and season with sea salt flakes and pepper. Add a little drizzle of olive oil then bake in the oven for 30–40 minutes. Scatter over fresh basil leaves and serve.

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