Gingery Pork Stuffed Tomatoes Recipe

Welcome to Tomato Week, Bon Appétit’s high-summer celebration of our all-time favorite fruit. Fill your totes with heirlooms and pack your pockets with Sun Golds: Each day, we’re sharing a brand new, extra-delicious way to make the most of this fleeting season.

Imagine the tender, flavorful filling of a pork dumpling—seasoned with soy sauce and brightened with a combination of ginger, garlic, and scallion. Now imagine that instead of a typical dumpling wrapper, it’s stuffed inside a juicy tomato, meant to be eaten with a fork and knife alongside a mound of rice. Cute and a little silly, it’s a fun way to use up an excess of summer tomatoes in a surprising and filling way, even straight from the baking dish.

This recipe calls for 8–10 slicer (or beefsteak) tomatoes because they can really vary in size. You’ll want all of the tomatoes full nearly to the top with your seasoned pork mixture; if your tomatoes are on the larger end, you may only have enough pork to stuff 8 in total.