This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors.

Transfer tomato pulp and seeds to a food processor and process until well chopped but still a little chunky. (Or chop the pulp by hand.) Transfer 1½ cups chopped tomato pulp and juice to a bowl.

Preheat the oven to 180C/350F/Gas 4. For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will ...

Are you looking for an original dinner recipe that will impress the whole family? Forget traditional stuffed cabbage rolls! I ...

A twist on the classic aubergine parmigiana . Gennaro Contaldo makes a fresh, summery starter of aubergine and smoky mozzarella-stuffed tomatoes. Preheat the oven to 200C/400F/Gas 6. Place the ...