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Mom's Stuffed Tomatoes
4.9 from 30 votes

Mom's Stuffed Tomatoes

A spicy, sweet and tangy tomato recipe, made with onion, coconut and spices such as mustard seeds, turmeric and garam masala.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Calories: 102 kcal
Course: Main Course, Lunch, Dinner, Brunch
Cuisine: Indian

Ingredients

  • 6 plum tomatoes
  • 1 large yellow onion finely diced
  • ¼ cup coconut frozen and unsweetened (available in indian grocery stores, shredded
  • 2 teaspoons kosher salt
  • 2 tablespoons jaggery grated
  • 2 teaspoons Kashmiri red chili powder
  • ½ teaspoon garam masala
  • ¼ cup cilantro finely chopped
  • 2 tablespoons neutral cooking oil generic cooking oil
  • 1 teaspoon black mustard seeds
  • ¼ teaspoon Turmeric ground
  • ⅛ teaspoon asafetida hing (optional)
  • ¼ cup cilantro finely chopped for garnish (optional)

Instructions

Step 1: Prep the tomatoes
    Cup of Yum
  1. Cut the tomatoes in half and partially scoop out the inside and reserve. Note: Sometimes the tops of the tomatoes are not flat. Place the top side down to see if they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly shave off some from pointy side so that it can be placed upright while cooking.
Step 2: Stuffing
  1. In a medium bowl add onion, coconut, salt, jaggery, red chili powder, turmeric, garam masala and cilantro and mix well.
  2. Fill the hallowed tomatoes with the stuffing. You can use a spoon or fill them with your hands like my mom does. Press down on the filling gently so you can stuff more inside each tomato.
Step 3: Cook the stuffed tomatoes
  1. Heat the oil in a frying pan. Add mustard seeds and allow them to splutter. Add asafetida and lower the heat.
  2. Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes. Note: Depending on the size of the tomatoes and the heat level you use, it may take up to 10 to 12 minutes to cook the tomatoes. Cook them just until you can easily cut through each one with a fork. Garnish with remaining cilantro and enjoy with homemade parathas.

Notes

  • Make sure to chop the onions finely so they get cooked properly with the steam in the pan 
  • Can be made ahead and refrigerated for up to 3 to 4 days
  • To reheat simply microwave them or reheat on the stovetop
  • Once cooled, I pick them up with my hands as it prevents the delicate tomatoes from breaking apart

Nutrition Information

Calories 102kcal (5%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 2g (10%) Sodium 800mg (33%) Potassium 199mg (4%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 759IU (15%) Vitamin C 10mg (11%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 102

% Daily Value*

Calories 102kcal 5%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 2g 10%
Sodium 800mg 33%
Potassium 199mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 759IU 15%
Vitamin C 10mg 11%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.