Sicilian stuffed tomatoes are made with simple yet tasty ingredients.
Easy to prepare and even though they’re baked, they’re a true delight in the summer, and not only then. The tomatoes used, on the vine, are fortunately available during all seasons, so any time is a good time to enjoy them.
This recipe was introduced to me by a Sicilian neighbor a while ago, and I immediately took to it. Their delicate yet decisive flavor won me over immediately.
They can be served as a side dish or a main course.
I love any kind of stuffed vegetable, in fact, I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Sicilian Stuffed Tomatoes
- 4 tomatoes
- 1 3/4 cups breadcrumbs
- 3.2 oz pecorino cheese
- 3.5 oz pickled capers
- 4 anchovies in oil
- 1.4 tbsp extra virgin olive oil
- to taste dried oregano
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Dish
- 1 Spoon
- 1 Fork
- 1 Food Processor
Steps for Preparing Sicilian Stuffed Tomatoes
To prepare the delicious Sicilian stuffed peppers, start by washing them well under running water.
Then take a cutting board and with a knife cut the top off each tomato and set it aside.
Next, with a spoon, extract the pulp from the tomatoes, creating a cavity, and place it in a bowl and mash it well with a fork.
In the meantime, salt the tomatoes and turn them upside down for about thirty minutes so they drain their water.
Then, chop with a food processor the capers and anchovies in oil and add them to the mashed tomato pulp along with the breadcrumbs, pecorino cheese, and extra virgin olive oil, and mix everything well.
At this point, our filling is ready to stuff the tomatoes. Be generous with the filling, let it overflow well. Add a sprinkle of oregano, and place them in a previously oiled baking dish.
Cover them with the tops and bake in a preheated static oven at 392 degrees Fahrenheit for 30 minutes.
After the cooking time, remove from the oven and serve warm and … enjoy your meal!
Storage and Notes
Stuffed tomatoes can be kept in the refrigerator for two days. Before consuming them, it is always better to heat them in the oven for a few minutes.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE it on your social media and WAIT FOR YOU on
INSTAGRAM and on
To always be updated on my new recipes, you have the possibility to activate the push notifications of my blog.
