Veal-stuffed tomatoes

  • serves 4
  • A little effort

This recipe for veal-stuffed tomatoes from London restaurant Sardine is a lovely thing to have on your table as part of a lunch spread, or as a light supper


Try these veal-stuffed tomatoes, then check out our tomato soup, tomato pasta and more tomato recipes.



  • vine tomatoes 12 ripe (around 10cm diameter)
  • tarragon a few sprigs
  • basil leaves 12
  • olive oil
  • white wine a glass
  • crème fraîche 50g
  • basil ½ a bunch, chopped
  • tarragon ½ a bunch, chopped
  • flat-leaf parsley ½ a bunch, chopped
  • veal mince 100g
  • pork mince 100g
  • chicken livers 20g, trimmed and finely chopped
  • pancetta 50g, finely chopped
  • breadcrumbs 30g, soaked in 2 tbsp milk
  • ricotta 30g
  • fennel seeds 1 tsp, crushed


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. For the stuffing, mix all of the ingredients together. Season with salt and lots of black pepper. You can fry a little bit of the mixture to check the seasoning.

  • Step 2

    Cut the tops off the tomatoes and reserve. Hollow out, discarding the seeds and put the tomatoes in a baking dish on top of the scattered tarragon sprigs and basil leaves. Lightly season the insides with salt, and stuff with the filling. Perch the tops of the tomatoes back on. Season with salt, drizzle with olive oil and add the wine to the dish.

  • Step 3

    Roast in the oven for about 25 minutes: after 15 minutes, add the crème fraîche. Roast until the tomatoes are soft and the stuffing is cooked. Serve with the juices from the dish and some toast if you like.

Nutritional Information

  • Kcals 273
  • Fat 14.5g
  • Saturates 6.8g
  • Carbs 13.2g
  • Sugars 7.5g
  • Fibre 2.2g
  • Protein 16.2g
  • Salt 0.6g