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Stuffed Tomatoes Provencal Style
  • Prep
  • Total
  • Serving

Stuffed Tomatoes Provençal Style, with Grilled Calamari and Saputo Haloumi

From block to brilliance, let's transform  Haloumi into a Mediterranean feast! 

These Grilled Haloumi Medallions over Warm Roasted Tomatoes Stuffed with Calamari, Lemon, and Fresh Herbs are rich in nutrients and high in protein. Making them the perfect dish to add to your menu for guests to share and enjoy together.  

Courtesy of Chef Jérémie Falissard, Barrocco Group


Paprika Oil

  • 50 ml olive oil
  • 1 tsp smoked paprika

Stuffed Tomatoes

  • 2 medium-sized calamari
  • 1 tbsp black olives, chopped
  • 1 tsp lemon, juiced and zested
  • 1/2 tbsp flat leaf parsley, chopped
  • 1/2 tbsp dill, chopped
  • 1 tbsp pine nuts, crushed
  • 1/4 preserved lemon skin, diced into small cubes
  • 1 Saputo Haloumi Block, diced into small cubes
  • 1 tbsp cherry tomatoes, chopped
  • 1 medium shallot, finely diced
  • 1 tbsp olive oil, for seasoning
  • 2 medium red tomatoes, hollowed


  • 4 pc Saputo Haloumi Block (1.6 kg), sliced
  • 4 tbspaioli


  1. For the Paprika Oil: Combine the olive oil and smoked paprika in a small bowl and set aside to marinade.

    For the Stuffed Tomatoes: 
  2. Grill or pan-sear the calamari until cooked through. Then slice it into medium-sized strips. 

  3. In a mixing bowl, combine the calamari with all the stuffing ingredients. Season the mixture with lemon juice, lemon zest and olive oil. 

  4. Cut off the tops of the tomatoes and remove the insides. Add the tomato pulp to the stuffing mixture.

  5. Fill each hollowed tomato with the prepared stuffing.

  6. Grill the Saputo Haloumi slices in a pan or on the grill. Then place them on top of the stuffed tomatoes.

  7. Serve the dish right away with a side of aioli and a drizzle of paprika oil. 

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