This delightful recipe brings back memories of summer gatherings with family and friends. The combination of fresh herbs, creamy white cheese, and hard-boiled eggs stuffed into juicy red tomatoes creates a refreshing and satisfying dish. Perfect for a light lunch or as an appetizer, these stuffed tomatoes are easy to prepare and sure to impress.
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Boil the eggs in boiling water until hard-boiled.
Cut off the top of each tomato, as if removing a 'hat.' Carefully hollow out the tomatoes using a small spoon, being cautious not to damage their shape. Sprinkle a little salt inside the tomatoes and turn them upside down on a plate to allow them to release their liquid.
Finely chop the fresh herbs. Cool the hard-boiled eggs and peel them. Mash the eggs with a fork and mix them with the white cheese, chopped herbs, salt, and pepper.
Arrange the lettuce or arugula leaves on a serving plate. Turn the tomatoes upright and place them on top of the greens. Fill the hollowed tomatoes with the prepared mixture.
Refrigerate the stuffed tomatoes until ready to serve.
Use ripe but firm tomatoes to ensure they hold their shape after being hollowed out.
You can substitute arugula for lettuce for a peppery flavor.
For added flavor, drizzle a little olive oil over the stuffed tomatoes before serving.
Can I use a different type of cheese?
Yes, you can substitute white cheese with feta or ricotta for a similar texture and flavor.
How long can I refrigerate the stuffed tomatoes?
You can refrigerate them for up to 24 hours before serving, but they are best enjoyed fresh.
Can I make this recipe vegan?
Yes, you can replace the white cheese with a vegan cheese alternative and omit the eggs.
What herbs work best for this recipe?
Parsley, dill, and chives are excellent choices, but you can use any fresh herbs you prefer.
Can I serve this dish warm?
This dish is best served cold, but you can warm the stuffed tomatoes slightly if preferred.
