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Recipe: Stuffed Roma Tomatoes

Stuffed TomatoesIn true Pendle Hill “nothing is wasted” fashion, this dish is a delicious way to transform leftovers. Here are two variations to get you started – don’t be shy to combine whatever vegetables or grains you have on hand, and play around with the sauces and cheeses.


  • Roma Tomatoes (preferred, but any type other than cherry tomatoes will work)
  • Oil

For Barbequed Chicken Filling:

  • Organic, hormone-free Chicken, shredded
  • Ketchup, Tamari, Sesame Oil, Molasses (combine to taste)
  • Grated Cheese

For Ricotta Filling:

  • Ricotta
  • Cottage Cheese
  • Cooked Greens (anything with a mild flavor, processed into pesto-like texture)
  • Toasted Walnuts
  • Lemon Juice
  • Basil and Tarragon
  • Salt and Pepper
  • Panko (bread crumbs) and Parmesan Cheese (to sprinkle on top)

Cut the tomatoes in half lengthwise and scoop out the innards (we saved the innards for thickening for soup). Oil a sheet tray and spread out the hollow tomato “boats.” Fill the tomatoes with your desired filling (see options above) and top with a little cheese and/or bread crumbs. Bake in a 350 degree oven for about 20 minutes to half an hour, until tomatoes are soft and cheese is melted. Observe a moment of silence and dig in!