Stuffed tomatoes (Pomodori ripieni)

Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes

Stuffed tomatoes (Pomodori ripieni)

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.
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Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 8 Tomatoes (rounded – medium size)
  • A few sprigs of rosemary
  • 2-3 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

Instructions

  • Wash the tomatoes and then dry them.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Cut the topside.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • 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.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Then, discard the hard part and leave the liquid part (juice with seeds) in the bowl.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • You should have enough liquid to have about half glass of tomato liquid.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Sprinkle each tomato inside with salt.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Turn the tomatoes hole down in a colander and leave them to rest for about 30 minutes.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Meanwhile, you can grate the baguette to make breadcrumbs.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Sprinkle the breadcrumbs with salt and stir.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Sprinkle with black pepper and stir.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • 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!
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Chop the leaves (the thinner the better), add them to the bowl and stir.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Chop the garlic (the thinner the better), add it to the bowl and stir.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Add the half glass of tomato liquid and stir.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • Add the olive oil and stir.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • This is how it should look. The mixture should not be too wet, but still a bit crumbly.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • 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.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • This is how it looks after 30 minutes.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
  • When you think is ready, take the dish out of the oven and serve.
    Stuffed tomatoes (Pomodori ripieni) | Vegetable recipes
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Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Vegetable
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Published
Categorised as Vegetable

By 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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