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Stuffed tomatoes (Pomodori ripieni)3.69 out of 50 based on 13 voters.


Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes WebPhoto 23 


Preparation:
Cooking:
Difficulty: Easy    
Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes Veggie Vegetarian

This very simple recipe requires few ingredients. You can use it as starter (1 tomato per person) or as a side dish (2-3 tomatoes per person). It is a common recipe in Italy, especially during the summer time when tomatoes are of the best quality and consistency. In my version I use rosemary because I think it gives a quite distinct flavour, but you could use parsley instead.

 

SERVES 4 (side dish) 

Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes WebPhoto 1

Ingredients (Metric & Imperial measurements): 

  • 8 Tomatoes (rounded - medium size)
  • A few sprigs of rosemary
  • 2 or 3 Cloves of garlic (finely chopped)
  • 1 Dry baguette (2 weeks old)
  • 60 ml (2 fl oz) Extra virgin olive oil
  • Salt and black pepper for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (Metric & Imperial measurements): 

  • 8 Tomatoes (rounded - medium size)
  • A few sprigs of rosemary
  • 2 or 3 Cloves of garlic (finely chopped)
  • 1 Dry baguette (2 weeks old)
  • 4 tablespoons (1/4 cup) Extra virgin olive oil
  • Salt and black pepper for seasoning

 

Directions: 

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Wash the tomatoes and then dry them.

 

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Cut the topside.

 

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Take a small spoon with a sharp edge and carve into the tomato removing the core part. Do that over a bowl, so that all the tomato contents falls into the bowl.

 

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Then, discard the hard part and leave the liquid part (juice with seeds) in the bowl.

 

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You should have enough liquid to have about half glass of tomato liquid.

 

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Sprinkle each tomato inside with salt.

 

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Turn the tomatoes hole down in a colander and leave them to rest for about 30 minutes.

 

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Meanwhile, you can grate the baguette to make breadcrumbs.

 

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Sprinkle the breadcrumbs with salt and stir.

 

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Sprinkle with black pepper and stir.

 

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Remove the leaves from the rosemary sprigs. The quantity of leaves is up to you, according to your taste, but of course do not over do it!

 

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Chop the leaves (the thinner the better), add them to the bowl and stir.

 

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Chop the garlic (the thinner the better), add it to the bowl and stir.

 

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Add the half glass of tomato liquid and stir.

 

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Add the olive oil and stir.

 

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This is how it should look. The mixture should not be too wet, but still a bit crumbly.

 

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Now, stuff the tomatoes, lay them onto an oven dish and put some drops (something like a tsp) of olive oil onto every tomato and then sprinkle the bottom with a little more oil. If you like, you can put some garlic cloves on the bottom of the oven dish to enhance with the garlic flavour.

Pre-heat the oven at 190ºC (375ºF) and cook for 30- 40 minutes or until the crumbs at the top become golden brown.

 

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This is how it looks after 30 minutes.

 

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When you think is ready, take the dish out of the oven and serve.

 

Buon appetito! 

Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes Federico

Federico Pezzaioli

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About Federico


Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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