4 Best Stuffed Tomatoes

MARTIN MORRELL At Commanderie de Peyrassol, the wonderful Proven?al winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.

1. Stuffed Tomatoes

? ANNA WILLIAMS

Chef Daniel Gouret uses both ground pork and veal to give these tomatoes a more complex flavor. Fresh bread crumbs make the stuffing especially light.

2. Oven-Roasted Tomatoes Stuffed with Goat Cheese

? Martin Morrell

Garlic and basil boosts the creamy goat cheese filling for these buttery-soft roasted tomatoes. The result works both as a side dish or a main course with a salad and crusty bread.

3. Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers

MARTIN MORRELL At Commanderie de Peyrassol, the wonderful Proven?al winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.

Using a melon baller to scoop out the inside of the tomatoes leaves a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.

4. Stuffed Tomatoes

"These are the perfect picnic food," says chef Amanda Lydon because they're utterly portable. They're almost like an inverted tuna sandwich: creamy tuna with zippy capers, mellow cannellini beans and crunchy toasted croutons stuffed inside scooped-out tomatoes.