Baked Tomatoes with Custard Filling


baked tomatoes
This is one of the simplest things to make that have never failed to impress. It also allows you to play around with different ways to season the filling as well as different add-ins. Baked tomatoes with custard filling are almost always on the menu when I entertain, especially in the summer when on-the-vine tomatoes are abundant at the farmers’ market.

baked tomatoes
There’s no recipe for this, and you shouldn’t have to rely on one anyway. All you have to do is slice off the top of each tomato and scoop out the seeds. I think it’s pretty to keep the vines in tact. It doesn’t matter how many tomatoes come in the same cluster; just keep them all together. But this is not necessary; you can separate the tomatoes and bake them individually as well.

Start off by preheating the oven to 375°F.


Then whisk together some eggs and some cream (about half the amount of eggs) until homogenous. Season the mixture to taste with salt and pepper. Add any fresh or dried herbs (I highly recommend herbes de provence) to taste. You can even add some grated cheese to the custard.

Fill each tomato with the egg mixture. If you run out of the filling, just make more as you need. Tomatoes vary in size and you can never really know the exact capacity of each one.


Gently place the filled tomatoes in a baking dish, arranging them according to how they come on the vine. Put the “lids” on them, matching the tops and bottoms. Strew slices of bacon or prosciutto over the filled tomatoes. Drizzle some olive oil on top, if you’d like.

Then bake them, uncovered, until the tomatoes are slightly charred and the custard is puffy on top and set in the middle. The length of time this requires depends on the number of tomatoes and how big they are. Just check on them every 15 minutes or so.

Let the baked tomatoes sit for 10 minutes before serving.

12 Responses to Baked Tomatoes with Custard Filling

  1. *Just Fran* May 15, 2011 at 3:55 am #

    This is very intriguing for me. I must try it soon. Thanks for sharing.

  2. TacoTuesday May 15, 2011 at 4:55 am #

    This sounds amazing!! Last tomato season I had a series of sub-optimal experiments trying to make tomato “french toast” because I thought tomato and custard really went well together, but they never quite worked out.

  3. shaz May 15, 2011 at 1:25 pm #

    Such a great idea, and like you say, perfect for entertaining, esp. for brunch. Thanks for the inspiration 🙂

  4. Bob del Grosso May 15, 2011 at 7:04 pm #

    Very impressive!

  5. Meister May 15, 2011 at 7:57 pm #

    What a gorgeous dish — I can see why it would be great for entertaining. Definitely a show-stopper!

  6. Arwen May 16, 2011 at 6:46 am #

    That looks so pretty and professional, but you make it sound straight forward. I like the multi-coloured tomatoes.

  7. pigpigscorner May 16, 2011 at 9:48 pm #

    Very creative! And the presentation is wonderful!

  8. Shreela May 17, 2011 at 10:49 pm #

    I love this, and wished I planted bigger tomatoes now. I am a new reader, coming from the Saveur awards (Congrats!), and have subbed (even though there’s no preview pics in the newsfeed – cries!)

  9. Leela May 17, 2011 at 11:03 pm #

    Shreela – Thank you and welcome. I’m working on the preview pics in the feed.

  10. triticum May 18, 2011 at 10:04 am #

    Very colorful and creative way to use seasonal tomatoes… I’ll try them with a different filling this week-end; more like a quiche Lorraine filling with lots of cheese 🙂

  11. Sagacious May 19, 2011 at 2:56 am #

    What an absolutely yummy idea. I’ve not made anything like this and it sounds just heavenly. As with many of your other recipes I cannot wait to impress friends and family. Hope all is well, I have some reading to catch up on.

  12. Rick May 21, 2011 at 9:46 pm #

    That is an interesting use of tomatoes…looks great…