Stuffed Tomatoes

Bresaola, Olive & Pesto Stuffed Tomatoes

Transforming Party Appetisers:

One of the simplest yet most effective ways to try enhancing finger food is by stuffing your ingredients, especially fruit.

It’s not just about filling a fruit (or vegetable) with something delicious; it’s about transforming an ordinary dish into something intriguing for your guests.

Whether it’s a savoury stuffing or a fresh, vibrant filling, stuffing adds a depth of flavour, texture, and colour that can elevate any dish—taking it from average to stunning.

Take stuffed tomatoes, for example. These colourful fruits (yes, tomatoes are technically fruits) are the perfect canvas for a variety of fillings.

Their natural sweetness and juicy interior pair beautifully with bold and savoury ingredients.

Plus, when prepared well, stuffed tomatoes are an absolute showstopper on any platter.

A Colourful Twist with Cocktail Truss Tomatoes

Originally, I had my heart set on using Komatoes—those beautifully dark & moody, sweet tomatoes with a slightly smokey flavour.

They’re absolutely gorgeous and perfect for stuffing.

But, when I couldn’t find them, I thought, “Why not make the most of what’s available?”

Cocktail truss tomatoes—still vibrant, plump, and bursting with colour.

Their rich red hue is eye-catching and full of promise, and their slightly smaller size makes them an ideal option for stuffing.

Larger than a cherry tomato but smaller than a regular tomato- the perfect appetiser size.

Even though I couldn’t get my hands on the Komatoes initially, the cocktail truss tomatoes really impressed me.

The colour alone is stunning—deep, juicy red, with just the right amount of shine.

Not only do they look beautiful, but they’re also super easy to work with, and their natural sweetness makes them a fantastic base for all kinds of fillings.

The Perfect Stuffing: Fresh Basil Pesto and Feta

When it comes to enhancing finger food, the flavour combinations you choose can really make or break the dish.

I decided to go with a simple basil pesto—a classic choice that brings bright green freshness and bold herby flavour.

The pesto is the perfect way to elevate the tomatoes with its garlicky, nutty richness, all while complementing the sweetness of the fruit.

But I didn’t stop there…

To really pack a punch of flavour and create that delightful contrast in taste, I added feta-stuffed olives.

The saltiness of the feta and the briny olive filling pairs beautifully with the fresh pesto and the sweet tomatoes- so so good!

The olives bring an extra layer of indulgence, ensuring that every bite of stuffed tomato has a burst of contrasting flavour and texture.

Cured Meat: Bresaola

To take things up a notch, I decided to include a little cured meat in the mix.

I often tend to lean toward prosciutto or serrano ham, but I chose Bresaola for this recipe.

The beauty of Bresaola is that it’s not overpowering, it is a lean, air-dried beef & so it adds a sophisticated layer of savoury depth without overshadowing the other ingredients.

Its subtle, smokey richness pairs perfectly with the sweet tomatoes and creamy feta, adding a touch of umami that ties everything together.

Bresaola is a wonderful choice for a stuffed tomato because it’s light enough to let the other flavours shine, yet still has enough character to elevate the dish.

If you can’t find Bresaola, salami could work well too—just make sure it’s not too fatty or bold, so it doesn’t overwhelm the fresh ingredients.

The Beauty of Stuffed Tomatoes

The best part about stuffed tomatoes (or really any stuffed fruit or vegetable) is how versatile they are.

I use the word versatile alot, but so many recipes of this nature are exactly that!

Change it up to suit yourself & there is so often a substitute for specific ingredients.

The flavour combinations are endless—switch up the herbs, try different cheeses, or swap in a variety of cured meats.

What’s more, transforming party appetisers need not be difficult in fact, there are so many easy party appetisers you can create in relatively little time.

A platter of colourful, stuffed tomatoes looks like something you’d find at a gourmet restaurant or at a chic dinner party, but in reality, they’re quick to assemble and incredibly easy to make.

Who is not going to choose a colourful fresh appetiser over fried, colourless & boring? Like a bee to a flower…

The bright colours of the tomatoes pop against the rich green pesto, the white feta, and the dark red Bresaola, creating a visual feast that’s almost as exciting to look at as it is to eat.

Each bite is a mix of textures—crunchy olives, creamy pesto, juicy tomato, and tender Bresaola—creating a well-balanced, flavourful mouthful.

Why Stuffing is Such a Game-Changer

Stuffing is such a game-changing technique because it allows you to combine flavours in a way that makes each ingredient shine while also blending them together harmoniously.

Elevating party bites in this way, is a fantastic way to showcase fresh produce, like tomatoes, making them feel more decadent and complex.

And because you can adapt the stuffing to suit your tastes or dietary preferences, the possibilities are endless.

You can switch out pesto for a creamy ricotta, swap Bresaola for a vegetarian filling, or add a touch of spice with jalapeños.

The world really is your oyster…

And once you realise just how simple they are to make, you’ll find yourself stuffing everything in sight—peppers, mushrooms, eggplant and zucchini to apples, pears, plums, apricots & nectarines…you name it!

So the next time you looking for a way to elevate your appetisers, consider stuffing your fruit and veggies.

Stuffed tomatoes

(Serves 12 Prep 30 Mins)

You Will Need:

Cocktail Truss Tomatoes

These small, vine-ripened tomatoes are sweet, juicy, and slightly acidic, with a bright red colour. Their natural sweetness intensifies when roasted but for these they are fresh & still hold sweetness. I have sliced the top and scooped out the seeds.

Bresaola

Air-dried, salted beef that originates from Italy. It has a rich, slightly nutty flavour with a melt-in-your-mouth texture. Also works beautifully with arugula, parmesan, figs, truffle oil, and lemon juice. I buy my Bresaola from Aldi.

Green Feta-Stuffed Olives

Large, firm green olives filled with creamy feta cheese. They offer a briny, salty kick with a smooth, tangy filling. The creaminess of the feta is a complement to the acidic tomatoes. You could alternatively use Sicilian olives & add feta separately.

Home-Made Basil Pesto

Basil is one of my favourite herbs for pesto. A fragrant and vibrant green sauce made from fresh basil, pine nuts, parmesan cheese, garlic, and olive oil & a little sea salt. It’s creamy, nutty, and herbaceous & it goes with everything if you ask me (as a spread, a drizzle or a pasta sauce). My recipe is here.

Lemon Balm Leaves

Lemon balm is a fragrant herb with a subtle citrus aroma and mild lemon flavour. It’s lighter and sweeter than lemon zest. I grow my own but you can sometimes purchase small punnets at the supermarket (Coles/ Woolies).

Pistachios

I absolutely love the green colour of pistachios but to be honest Australian pistachios are not the same vibrant green. I purchase Persian pistachios online from a Middle Eastern store in Sydney & I tell you, you can’t beat Persian Pistachios. The ones I get are already shelled & slivered. I use them alot for garnishes & the colour, makes your food pop. They are small, slightly sweet nuts with a distinctively rich, buttery flavour and a hint of earthiness.

Instructions:

Prepare the Tomatoes

• Select ripe yet firm cocktail truss tomatoes to ensure they hold their shape. Rinse them thoroughly and pat dry with a clean kitchen towel.
• Place the tomatoes on a cutting board, stalk side down, ensuring they sit upright without rolling. If needed, slice a very thin layer off the bottom to create a stable base.
• Using a sharp knife, carefully slice the tops off each tomato, creating a small opening. Reserve the tops if you’d like to use them as decorative caps.
• Take a teaspoon with a sharp edge or a small melon baller, and gently scoop out the seeds and pulp from each tomato. Be careful to leave the walls intact, creating a hollow shell. Turn the tomatoes upside down on a paper towel to drain any excess liquid.

Add the Pesto

• Prepare homemade basil pesto, you’ll need 3-4 Tbsp. Give it a good stir to evenly mix the flavours & freeze the excess in an airtight container.
• Using a small spoon or a piping bag for precision, spoon approximately 1 teaspoon of basil pesto into the cavity of each tomato. Press the pesto gently to one side to leave room for the other fillings.

Shape the Bresaola

• Lay a slice of bresaola flat on a clean surface. Fold the slice in half to form a semi-circle.
• Starting from one end, roll the folded bresaola loosely into a spiral to create a flower shape. Adjust the layers gently to achieve a blooming effect.
• Insert the rolled bresaola vertically into the hollowed tomato, positioning it alongside the pesto.

Add the Olives

• Take green feta-stuffed olives and cut each one into quarters. Ensure the quarters are small enough to fit neatly inside the tomato.
• Place one olive quarter vertically into each tomato, tucking it beside the bresaola. Adjust as needed so the fillings are visually appealing and balanced.

Add Lemon Balm

• Wash and pat dry the fresh lemon balm leaves. Choose medium-sized leaves for presentation.
• Insert one leaf into each tomato, positioning it behind the olive to add height and a touch of greenery.

Garnish

• Finely chop a handful of shelled pistachios or grind in a mortar until they resemble coarse crumbs. This will provide a pop of colour and give your tomatoes a crunchy texture.
• Sprinkle a pinch of the chopped pistachios over each filled tomato, letting a few pieces cascade onto the plate for a natural and artistic look.

Serve & Enjoy!

See recipe below…

Helpful Hints

• Make sure your tomatoes are not too ripe as you want them to hold together and not be too sloppy.

• If you don’t have a sharp-edged teaspoon, then use a small sharp knife to run around the edges on the inside of the tomato, so it is easier to scoop out the seeds.

• Choose Ingredients that contrast against the colour of your tomatoes for aesthetics.

Stuffed Tomatoes

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 12 Cocktail Truss Tomatoes
• 12 Slices Bresaola
• 3 Green Feta stuffed Olives
• 3-4 Tbsp Home-made Basil Pesto
• 12 Lemon Balm Leaves
• Pistachios (Garnish)

Method

1. Cut the top off the Truss tomatoes with a sharp knife
2. Use a sharp edge teaspoon & gently scoop out the tomato seeds
3. Take 1 Tsp Basil pesto and stuff it into each tomato, pushing it to the side
4. Take 1 slice of Bresaola and fold in half, then gently roll it into a flower
5. Stuff this vertically into each tomato next to the pesto
6. Take the olives and quarter them, placing 1 quarter into each tomato
7. Place 1 Lemon balm leaf in each tomato
8. Garnish each tomato with a sprinkle of chopped Pistachios

Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc:
A crisp Sauvignon Blanc, especially from Marlborough (New Zealand) or Loire Valley (France), will echo the herbal tones of the basil pesto and lemon balm while cutting through the saltiness of the bresaola and olives.

Vermentino:
This Mediterranean white has a subtle salinity that complements the briny olives and pairs well with the fresh tomatoes and pesto.

Pinot Grigio:
A light, dry Pinot Grigio offers bright acidity and pairs well with the fresh, tangy flavours of the dish without overpowering the subtle pistachio garnish.

Provence Rosé:
A dry rosé from Provence delivers bright acidity and red berry flavours that pair beautifully with the tomatoes and the slight earthiness of the bresaola.

Grenache Rosé:
With its soft fruit profile and crisp finish, a Grenache rosé balances the salty and herbal elements of the dish.

Pinot Noir:
A light-bodied Pinot Noir, particularly from Burgundy or Oregon, offers earthy, fruity notes that complement the richness of the bresaola and the freshness of the tomatoes.

Chianti:
This medium-bodied red, made from Sangiovese grapes, has high acidity and a slight herbal note that complements the pesto and bresaola.

Prosecco:
A refreshing Prosecco provides a lively, effervescent pairing that works well with the tomatoes and enhances the overall freshness of the dish.

Brut Champagne:
If you want to elevate the pairing, Brut Champagne with its crisp acidity and fine bubbles is a luxurious choice that complements all the elements of this appetiser.

A Variation on Stuffed Tomatoes: