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Stuffed Tomatoes (Tomates Rellenos)

This recipe is a must in the repertoire of all those women who work full hours and have little time to prepare a meal. It's simple and it never fails. 

Stuffed tomatoes is a typical appetizer in Argentina and other Latin American countries. It is often used as cold appetizer for large dinners, and many people also include stuffed tomatoes on their Christmas menus. You can prepare the filling in multiple ways, with rice and tuna fillings being the classic choices. Endless other options exist, including avocado, hearts of palm, beef, and corn.

You can use Campari or cherry tomatoes to give them a more refined style. Alternatively, you can use regular sized tomatoes for a more casual preparation.  My favorite tomatoes are the Campari. Their size is in between cherry and vine-ripened tomatoes, which offers ample filling, but is ideal for those days where we want to eat light.

Inspired by my mom, I have prepared this classic recipe. When she comes to visit me and the family, my mom loves to cook my favorite childhood dishes for me and my daughter.  Before she leaves, she always fills up the freezer as a reminder that she was home. This recipe is not exactly like hers, mostly because she never shared all the ingredients with me! But I must admit I like the fact she kept them secret; this way I can be creative and provide a twist to her original dish.

Stuffed Tomatoes

  • 35 Campari tomatoes
  • 2 tablespoons red onion
  • 1 teaspoon capers, crushed
  • 1 clove garlic, crushed
  • 4 chopped black olives
  • 4 cans of canned tuna (5 ounce cans)
  • 1/4 cup light mayonnaise
  • salt and freshly ground black pepper, to taste
  • diced black olives for garnish, to taste

Click here for the full recipe.

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