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Baked tomatoes with Tomato & Basil  Cream Cheese

Baked tomatoes with Tomato & Basil Cream Cheese

Rich, delicate and sweet, tomatoes and cream cheese harmoniously co-star this recipe for baked tomatoes with Tomato & Basil Cream Cheese. The perfect starter at any lunch or dinner party, flavours are mild, enticing guests with soft nuances and fresh basil to garnish. Just be sure to leave room for the main course.

30 mins 4 servings
Tomatoey Vegetable


  • 14 - 16 marzano variety tomatoes
  • 1 tbsp olive oil
  • salt
  • pepper
  • Castello® Tomato & Basil Cream Cheese Ring
  • 2 tbsp creme fraiche
  • basil leaves


1. Cut off the tops of the tomatoes and pip them carefully. Toss them in olive oil and sprinkle with salt and pepper.

2. Bake the tomatoes for 15-20 minutes at 180°C. Baking time may vary slightly depending on the size and ripeness of the tomatoes. Take them out before they collapse completely. Allow to cool.

3. While the tomatoes roast, combine the Cream Cheese with Tomato and Basil with the crème fraîche. Season to taste with salt and pepper.

4. Place the cream cheese & creme fraiche mixture into a piping bag, and then fill the tomatoes.

5. Arrange filled tomatoes on a plate and garnish with basil leaves.