I POMODORI RIPIENI sono un piatto della tradizione contadina, semplice e genuino e, proprio per questo, molto amato da chi cerca le cose buone e i sapori autentici. Possono essere serviti sia come antipasto (caldi o tiepidi, come si preferisce), sia come piatto forte in un pasto estivo, quando si vuole rimanere leggeri ma non per questo si rinuncia al gusto. Il piatto, naturalmente, è ideale per gli amici vegetariani e, togliendo il poco formaggio, anche vegani.
The goodness of these stuffed tomatoes lies precisely in their simplicity, given by a few humble ingredients: stale bread, pitted mixed olives, capers and a few herbs which, together with excellent extra virgin olive oil, give aroma and flavor. The combination of these elements enhances the natural sweetness of the tomato, which combines with the saltiness of the olives and capers, while the tomato’s freshness contrasts with the crunchy breadcrumb texture, making the dish particularly pleasant to the palate. In short, a few simple ingredients to give many pleasant sensations.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 vine tomatoes
- 2 slices stale bread
- 1 teaspoon tomato paste
- to taste salt
- to taste extra virgin olive oil
- 3 leaves basil
- 1 teaspoon dried oregano
- 8 olives (mixed, pitted)
- 2 teaspoons capers (salted, rinsed)
- 1.5 oz Parmesan (or pecorino)
WHAT YOU’LL NEED FOR STUFFED TOMATOES
- 1 Bowl
- 1 Strainer
- 1 Baking dish
PREPARATION OF STUFFED TOMATOES
Thoroughly wash the tomatoes, dry them and cut them in half. Hollow out the pulp and internal seeds and place them in a colander set over a bowl.
Using a fork, squeeze the pulp. Add to the tomato juice the tomato paste, a drizzle of oil and adjust the salt. Mix everything and set aside.
Remove the crust from the slices of stale bread and cut the crumb into small cubes. Put them in the bowl and add the rinsed, chopped capers, the chopped olives, the Parmesan, the oregano and the torn basil.
Mix everything and let it rest for 10 minutes so that the bread can soak up the flavors.
Salt the inside of the tomatoes and fill them with the bread mixture.
Place them in a baking dish, sprinkle with extra Parmesan, drizzle with a little olive oil and bake in a preheated conventional oven at 356°F for 30 minutes.
Once cooked, let them cool slightly and serve.
STORAGE
STUFFED TOMATOES are best enjoyed warm, but you can store them in the refrigerator, well covered, for 1 day and enjoy them cold, perhaps on a warm sunny beach.
