Totally Tomatoes

Gruyère Stuffed Tomatoes

We’re winding up summer and that means my little red beauties will soon be gone.  😦  My heart is sad.

Gruyère Stuffed Tomatoes

If I’d added just a little more hustle to my bustle this summer, I would have canned some of those little red beauties to use during the up coming mid-winter tomato slump.

Roasted Fennel and Tomatoes

Until I find time to do some canning, I love roasting our treasured summer fruit.  Roasted alone with balsamic vinegar and oil, or with onions, garlic and fresh herbs or sometimes stuffed.  Tomatoes are the perfect side dish to almost any meal.

Shrimp Scampi Linguine with Roasted Cherry Tomatoes

In honor of our bright red and sweet summer tomato, here are a few delicious ways I like to prepare them.

Roasted Tomatoes and Fennel

Serves 4


4 – 6 small to medium tomatoes

1 bulb fennel

1 tablespoon Grapeseed oil

Salt and pepper and a pinch of sugar

Drizzle of good olive oil and balsamic vinegar (optional)


Pre-heat the oven to 400F.

Line a baking sheet with parchment.

Quarter the tomatoes and place in a medium to large bowl.  Slice the fennel bulb medium to thick slices and then half the slices.  Place the fennel in the bowl with the tomatoes.

Toss the tomatoes and fennel with the tablespoon of grapeseed (or veggie oil) and then sprinkle with a little salt, pepper and sugar.

Pour the tomatoes and fennel onto the baking sheet and arrange in a single layer.  Bake for about 10 – 15 minutes or until the tomatoes and fennel are roasted to your liking.  I like the fennel a little toasty.

Place the fennel and tomatoes on a platter and drizzle with a bit of good quality olive oil and a splash of balsamic vinaigrette.  Serve immediately.

Roasted Stuffed Tomatoes

Slightly adapted from Elizabeth David’s Table


6 medium tomatoes

½ cup shredded Gruyère cheese

1 tablespoon diced shallot

1 teaspoon Dijon mustard

¼ teaspoon black pepper

Splash of white wine


Preheat the oven to 375F.

Cut off the tops of the tomatoes and scoop out the inside.  Sprinkle with salt and turn upside down to drain for a few minutes.

In a double boiler melt the Gruyère with the Dijon, black pepper, shallots and splash of white wine.

Fill the tomatoes with the Gruyère cheese mixture and bake for about 10 minutes.  Then finish the tomatoes under the broiler to make the tops nice and toasty.

Serve immediately.

Shrimp Scampi Linguine with Roasted Cherry Tomatoes  from Karista’s Kitchen

Tomato and Homemade Ricotta Tart from The Cowgirl Chef

Tomato, Olive and Fresh Mozzarella Salad from Kalyn’s Kitchen



  1. Adding fennel to roasting is just fabulous! I always think I could do with more hustle to my bustle too !

    • Hahaha! I try to speed up my hustle but sometimes it just doesn’t happen. Glad you like the fennel and tomatoes. A lovely way to serve a quick side dish. 🙂

  2. Wow, I want those gruyere-stuffed tomatoes now! I think I may have to plan tomorrow’s dinner around them….

  3. I am so very excited to try your tomatoes and fennel recipe…yum!

    How long do you think they’ll keep roasted?


  4. The Gruyere stuffed tomato is genius — I want some so bad right now.

  5. Those stuffed tomatoes are to die for! So gorgeous. I have been canning tomatoes like crazy the past week. Trying to hold onto the end of summer!

    • Kelley, I could eat my weight in those stuffed tomatoes. 🙂 Oh how I wish I had time to can! I did make sauce to freeze so I’m feeling just a little better about myself! I will have to raid my neighbors canning pantry mid winter. Hope you’re doing well and having a great rest of the summer!!! Hugs to ya friend!

  6. Hi Karista, I love those oozey tommy’s and the melts cheese is always a big yes from me! I would love to see how you can and preserve those lovelies so I’m going to be on watch, just in case you happen to come by some extras! Summer and tomatoes really do go hand in hand. 🙂

    • I haven’t had time to do any canning but I am going to make tomato sauce to freeze. The blog Garden Fresh Tomatoes makes her sauce in a slow cooker and then freezes or cans it which I think positively brilliant! I usually make my tomato sauce in a Dutch oven, but the slow cooker seems much for efficient as well as a great way to slowly cook down the tomatoes. Another blogger and friend of mine here in Seattle is Janelle from Talk of Tomatoes. She’s got her Master Certificate in Preservation and I know she’s got some great perserving recipes on her blog. Hope this helps Alli!! Have a great day!

  7. Love roasted tomatoes – and I’m sure I would love them more with gruyere! Also loved that you used them with fennel, as well. Such great flavor combos!

  8. The roasted fennel and tomatoes are calling my name. We have been eating tomatoes everyday and enjoying it so much.

  9. Love ’em all, but the stuffed tomatoes are a must!
    I’ve been making crock pot tomato sauce when they pile up on the counter…just let them go all day, blitz them with an immersion blender, and stick a wooden spoon in the pot to vent the steam. Cook them down to your desired thickness, and either freeze the sauce, or can it. We’ve got at least a month left of tomatoes here, and I’m going to wring every bit of juicy goodness out of it!

    • 🙂 Oh love the crock pot tomato sauce!! I make tons of sauce as well but always in my Dutch oven. I’m absolutely going to try it in the crock pot! Do you have a post on that? I’d love to post that on myFB page. The weather has turned cooler so not sure how many more red tomatoes I’m going to get. I usually end up with a nice assortment of green tomatoes toward the end of the season. Great for frying or a green tomato tart I suppose. Have a great week!

  10. Fennel and tomatoes – two of my favorite things together and flavors that I think complement each other beautifully! I will also miss tomato season terribly.

    • I agree, fennel and tomatoes were made for each other. 🙂 I also like that combo in fish stew with a little wine, fish broth, garlic and a pinch of red pepper flakes. Yum!

  11. I love tomato and fennel!

  12. Thanks for all the great ideas for tomatoes! I’m going to try the roasted tomatoes and fennel since I love them both but haven’t tried them together!

    • You’re so welcome!! I know you’ll love the fennel and tomatoes together. So simple and delish as a side for any roasted or grilled meats or fish.

  13. I’m totally crazy over your totally tomatoes! Every recipe looks grand. I am having heirloom tomato withdrawal. Please send some to HK!

    • I would absolutely send some to you if I thought they’d make the trip! Love Heirlooms, but I also love the medium round best boy variety too. Heirlooms just seem to be so much sweeter though. Have a fabulous week Bam!

  14. Colleen Simmons says:

    You did it once again Karista ~ I can’t wait to give these a try….the photos sure are making me hungry….thanks for the reminder that tomatoes will be going out soon….I have to hit our farmers market and buy tons to slice up & slow roast so I can freeze them…..all the best!

    • 🙂 So glad you love these recipes Colleen! I wish I’d had time to can a few myself but I may have time to make sauce and freeze. Great suggestion!

  15. Your roasted stuffed tomatoes look delicious! Hmmm…I have some tomatoes on hand…might need to give your recipe a whirl. 🙂

  16. These tomatoes look very tasty! Yum!

  17. I could eat every tomato, fennel and every bit of pasta in these pictures! It will be sad indeed when the tomatoes are gone.

  18. Tomatoes are so versatile. Lovely dishes Karista.
    🙂 Mandy

  19. These look delicious, and how easy?! I’ll be using this on the last of my summer tomatoes.

  20. Shrimp scampi is one of my all time favorite meals! Normally I am not one for stewed or soft tomatoes, but I have yet to come across a dish you are incapable of making look anything but appetizing and palatable.

    Side note: I have been having sinus issues and I used a tomatoes and radishes to help clear me out. Thank you again for bringing the juicer into my life. 😉

    ~ C

    • Yay! so glad to hear the juicing is helping. I had my beet, carrot and apple tonic this morning for breakfast. 🙂 I never loved soft tomatoes until recent years, mostly because my tomatoes wouldn’t ripen very well in our cool summer weather. Roasting them brought out the flavor and then I’d throw them in pasta, soups, stews or on salads. I guess my palate got used to the soft texture or either I just gave up ever growing a juicy sweet summer tomato. LOL!! By the way, I’m working on some marketing blurbs and wondered if I could quote you on a few lovely comments you’ve given me. I will absolutely give your name and web address. Just let me know if that’s ok. Thanks Cara!!

      • Ooo, yes, my husband loves to roast vegetables over an open flame, and I am always amazed at the different array of flavors this technique brings about. He recreated our favorite dish from Lazy Dog last night — pesto chicken and hummus — and it turned out incredibly well. He roasted both the pasilla and the bell peppers, before using our Ninja juicer to puree the ingredients.

        Of course! Please feel free to use any of my comments. 😉

      • Hahaha! I love that you have a Ninja juicer! Thanks Cara. 🙂

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