Tomatoes Stuffed with Chorizo, Manchego, Raisins & Toasted Sourdough – Anthony Salemme

by Anthony Salemme, contributing chef

Serves 4 as a main course

The evenings are getting cooler, and days are getting shorter. These Spanish style end of season stuffed tomatoes are worth turning your oven back on.

8 heirloom tomatoes

8 ounces Spanish chorizo, casing removed and chopped fine in a food processor

1 medium onion, chopped fine

4 cloves garlic, chopped fine

6 Tablespoons olive oil

3 ounces raisins, soaked in  ½ cup warm sherry or white wine

6 slices sourdough bread, toasted and crumbled (about 2 cups of crumbs)

6 ounces manchego cheese, grated

Slice the tops of the tomatoes and use a spoon to scoop out tomato pulp. Roughly chop the pulp. Reserve pulp.

In a skillet, heat 4 Tablespoons olive oil, add the chorizo and stir occasionally for about 2-3 minutes, then add the onion and garlic and continue cooking until onions are soft and just turning brown.

Add the raisins and tomato pulp.

Let cool 15 min before adding the cheese and breadcrumbs.

Spoon the mixture evenly into the tomatoes, drizzle with a bit of olive oil.

Place tomatoes in a greased baking dish. Bake for 25 -30 minutes until soft and browned.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at