Best tomatoes for stuffing
6 tomato varieties perfect for stuffing
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There are many tomato varieties, but not all are suitable for stuffing. Elongated tomatoes can be ruled out straight away. Varieties with dense flesh containing few pips and cavities should also be avoided. This rules out the cœur de bœuf and the yellow pineapple tomato which, despite adequate pruning, are difficult to stuff unless you hollow them out with great difficulty, which may damage them and reduce their ability to hold up during cooking.
Therefore favour juicy tomato varieties that have well-defined cavities and numerous pips. Much easier to hollow out, you are less likely to pierce them. Finally, firm tomatoes picked fully ripe are well suited to stuffing recipes, as they hold up well during cooking. These varieties of tomato offer in particular a round shape and identical dimensions which allows more homogeneous cooking of your stuffed tomatoes.
To find out more, discover our selection of the best tomatoes for stuffing.
Marmande tomato, a must for stuffing
Resulting from successive selections, Marmande tomato is a renowned variety from Lot-et-Garonne. Young plants of Marmande tomato produce fruits with ribbed shoulders and slightly flattened, offering a beautiful deep red at mid-season. Of medium to large size (100 to 300 g) this fruit vegetable is prized for its flavour and texture. A texture, shape and size that allow it to be used in many dishes, but it is particularly prized for stuffing.
Cultivation specifics
Marmande tomato adapts particularly well to regions offering cool, short summers. Sow between March and April for a harvest from July to September.
Noire de Crimée tomato, firm, round and sweet
Black Krim tomato produces large fruits (250 to 500 g) with dark skin and flesh dark. This tomato is perfect for stuffing thanks to its firm texture and spherical and regular shape, which allow it to cook homogeneously. It offers moreover a very sweet flavour and no acidity, making it one of children’s favourite tomatoes.
Growing requirements
Black Krim requires warm, sunny summers and must be quickly staked as it reaches 2 m in height at ripeness. It is a mid-season tomato, planted as plug plants from May to June after last frosts, and harvested from July to October.
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Green Zebra tomato for lime-green stuffed tomatoes
Mid-season variety with abundant yield, Green Zebra tomato is recognisable by its anise-green epidermis veined with orange-yellow, and by its emerald-green flesh. Fruits offer a sweet, tangy and melting flavour. It produces tomatoes of 80 to 120 g. Used for stuffing because of its regular shape and very spherical. Firm-fleshed variety, it allows homogeneous cooking and withstands heat very well.
Cultivation specifics
Green Zebra tomato can reach 2 m in height. It must be staked as soon as transplanted into open ground, which is done in mid-May when frost is no longer a concern. Sow under cover from February to April, and enjoy from July to October.
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Watering tomatoes: how to do it?Yellow Stuffer tomato, also called yellow stuffing tomato
Yellow Stuffer is a tomato variety from Australia that produces fruit whose shape resembles that of peppers. Lemon-yellow in colour, the fruit is light (70 to 130 g) and its flavour is mild. Often nicknamed the yellow tomato for stuffing, it is also hollow and almost devoid of juice, which makes it mainly suitable for stuffing.
Cultivation specifics
Young Yellow Stuffer tomato plants reach between 1.2 and 2 m in height and therefore must be trained or staked early. A mid-season tomato, it is sown under cover between March and April for a harvest from July to September.
Saint-Pierre tomato, an heirloom variety resistant to splitting
Old variety dating from 19th century, Saint-Pierre tomato is early and productive. It produces clusters of 4 to 5 medium-sized fruits (100 to 120 g), round and red. Highly prized by gardeners, fruits have firm, flavoursome flesh with a slight tang. Their texture helps prevent splitting, making them ideal for stuffing.
Cultivation specifics
Saint-Pierre tomato is sown under cover from March to April for transplanting outdoors between mid-May and June, when risk of frosts has passed. Harvest occurs between June and September, sometimes into October.
Brandywine tomato, a variety with outstanding flavour qualities
Brandywine tomato is a variety of “Beefsteak” type that produces large fruits (150 to 200 g) of pinkish-red colour. Sometimes misshapen, fruit is slightly ribbed at the top. Its juicy flesh and its very fragrant flavour rank it among the best tomatoes. It is used in juices, coulis and cold soups, but is also very tasty when stuffed.
Cultivation specifics
Brandywine tomato is a productive variety that does not tolerate humidity. Capable of quickly reaching 2 m in height, it must be staked. Sow under cover between March and April for a harvest from July to September.
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