SICILIAN tomatoes on a bed of gratinated peppers is a very simple dish that encapsulates all the flavors of Southern popular cuisine: a few humble ingredients transformed into something irresistible!
It is a dish that says a lot about Sicily: the ability to make even humble ingredients “rich.”
Imagine a ripe tomato acting as a treasure chest for a crispy, tasty filling.
The breadcrumbs add crunchiness, the anchovies bring the intense savor typical of Sicily, the parsley freshness, and the garlic completes everything with that aromatic and decisive touch that you either love or hate (but here it is perfect).
Stuffed tomatoes are a perfect balance of flavors, which when combined with gratinated peppers become truly irresistible and serve as a complete meal.
With few ingredients, you have 2 recipes in one. So they are practical and quick to prepare. You can prepare them both in an air fryer and in a static oven.
I use tomatoes and peppers a lot in the kitchen, particularly loving the tomato carpaccio, raw stuffed tomatoes, and stuffed cherry tomatoes or the Mediterranean pepper salad or roasted peppers
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Air frying, Electric oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients for preparing Sicilian tomatoes
- 4 tomatoes
- 5.3 oz breadcrumbs
- 8 fillets anchovies in oil
- 1/2 clove garlic
- 2 sprigs parsley
- to taste fine salt
- 4 tablespoons extra virgin olive oil
- 2.8 oz scamorza cheese
- gratinated peppers
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Chopper
- 1 Baking Tray
- Parchment Paper
- 1 Air Fryer
Steps for preparing Sicilian tomatoes
For a perfect preparation WATCH THE VIDEO RECIPE
Start by thoroughly washing the vegetables.
Pat them dry with paper towels and cut off the tomato tops. Score the tomatoes and hollow them out with a teaspoon.
Lightly salt the inside of the tomatoes and place them upside down on a plate for 15-20 minutes to drain excess water.
In a chopper pour the extra virgin olive oil, anchovies, parsley, and garlic and blend until an emulsion is obtained.
In a bowl pour the breadcrumbs and emulsion and mix well. Finally, add the mozzarella cut into pieces and combine.
Fill the tomatoes with a teaspoon and place them on a baking tray lined with parchment paper or in the basket of the air fryer. I used the very convenient vertical fryer by Cecotec and if you use my link for purchases you find by clicking HERE and my discount code BARBARA5 you get a 5% discount on EVERYTHING Cook in air fryer, for 15-18 minutes at 356°F and then at 392°F for 2 minutes or in static oven at 356°F for about 30-35 minutes until golden brown. Cooking times may vary depending on the size of the tomatoes.
For the gratinated pepper recipe click HERE
Preservation of Sicilian tomatoes
Choose firm, non-watery tomatoes. If the filling seems too dry, you can add a bit of the tomato pulp
Sicilian tomatoes on a bed of gratinated peppers can be stored in an airtight container for up to 2 days.
Before serving, heat them in an air fryer at 320°F for 4-5 minutes or in a static oven at 320°F for 10 minutes
You can freeze them stuffed but not cooked. Place them on a tray in the freezer until hard, then transfer them to freezer bags.
They last up to 2 months.
When you want to cook them, put them directly in the air fryer without thawing: 356°F for 20-22 minutes, then browning at 392°F for 2 minutes.
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FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, you can stuff them and keep them raw in the fridge for up to 12 hours before cooking. Better covered with film.
What variety of tomatoes is preferable?
Firm round or large San Marzano: they should be ripe but firm to withstand cooking.
