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Stuffed tomatoes with burrata

Stuffed tomatoes with burrata

This dish makes a showstopping starter or works perfectly as a light meal.

  • Serves 4
  • Less than 1 hour


  • 8 large tomatoes
  • Stuffing:
  • ½ loaf PnP ciabatta, torn into chunks
  • 10 PnP Crafted Collection calamata olives, pitted and halved
  • 3 Tbsp (45ml) capers
  • 1 tub (125g) PnP basil pesto
  • Milled pepper
  • Glug PnP Crafted Collection olive oil + extra for dressing
  • 1 cup (250ml) white wine
  • For serving:
  • 2 Tbsp (30ml) Crafted Collection sherry vinegar
  • 2 PnP Crafted Collection Burrata cheese
  • Handful fresh rocket leaves


  1. Preheat oven to 180°C.
  2. Cut the tops off tomatoes and scoop out the flesh (reserve juices for stuffing).
  3. Place tomatoes in a small roasting dish.
  4. Mix ciabatta chunks, olives and capers with two-thirds of pesto and add a few tablespoons of reserved tomato juices. Season with pepper.
  5. Spoon filling into the tomatoes and drizzle with olive oil.
  6. Pour wine around the tomatoes.
  7. Bake tomatoes for 30-40 minutes or until the tomatoes are soft and filling has crispy.
  8. Mix remaining pesto with extra olive oil and sherry vinegar to create a dressing.
  9. Tear burrata cheese over tomatoes, drizzle with pesto dressing and serve scattered with rocket.
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