Stuffed Roesti Tomatoes

Stuffed Roesti Tomatoes Recipe

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Vicki Butts (lazyme)


This sounds like a great side dish. From Schweizer Rösti, Roestis Suisses, Swiss Roestis - Editions FONA.


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15 Min
30 Min


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  • 12 medium

  • 2 Tbsp
    olive oil, extra virgin
  • 1
    onion, finely chopped
  • 2 clove
  • 1 bunch
    parsley, finely chopped
  • ·
    salt, to taste
  • ·
    black pepper, to taste
  • 100 g
    parmesan cheese, grated (about 4 oz)
  • 400 g
    potatoes, cooked the day before (about 1 lb.)

How to Make Stuffed Roesti Tomatoes


  1. Preheat oven at 180C (350F).
  2. Cut off the stem base from tomatoes flat, carefully hollow out.
  3. Chop flesh of tomatoes, lightly braise onions with crushed garlic and parsley in oil, season with salt and pepper, remove from heat and leave to marinate shortly.
  4. Fill gratin dish with juice.
  5. Peel and grate potatoes, mix with grated Parmesan cheese and tomato flesh and tightly fill into hollow tomatoes.
  6. Place the tomatoes in gratin dish, brush with olive oil.
  7. Place into middle of oven and bake at 180C for 10 minutes, then 130C (300F)for an additional 20 minutes.

Printable Recipe Card

About Stuffed Roesti Tomatoes

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: Eastern European

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