Stuffed tomatoes accompany summer lunches and beyond. This is a simple recipe, made with a few ingredients, often prepared by my grandmother, so we’re talking at least forty years ago, and I’m very fond of it as it reminds me of my childhood and the warmth of my grandparents’ home. And as we know, simple things are always the best.
They are easy, quick, accessible to everyone.
Tasty and tempting… in short, they are a must-try!
Ideal to serve as an appetizer or as a side dish.
Tomatoes are available all year round and there are many varieties. For this recipe, I recommend classic round cluster tomatoes, as they are firmer compared to others and thus hold up well to cooking and filling.
I love experimenting in the kitchen with vegetables, and little by little, I’ll introduce you to many interesting recipes.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Tomatoes
- 4 round tomatoes
- 1 cup breadcrumbs
- 2 tbsps extra virgin olive oil
- to taste chopped parsley
- to taste salt
- 1/3 clove garlic
Tools for Preparing Stuffed Tomatoes
Electric Oven
- 1 Baking Tray
- 1 Parchment Paper
- 1 Knife
- 1 Bowl
Steps for Preparing Stuffed Tomatoes
Let’s start by washing the tomatoes under running water. Then cut off the top, the cap, and set it aside as we will need it later
Now, using a spoon, gently scoop out the inside and place it in a bowl, and salt them. Then, turn the emptied tomatoes upside down for about 10 minutes so they lose excess water. Meanwhile, add to the tomato pulp the breadcrumbs, chopped parsley, extra virgin olive oil, minced garlic clove, and finally the salt and mix well with the help of a fork.
At this point, our tomatoes are ready to be stuffed. Let the filling overflow, add the tomato cap we set aside earlier and
place them in a previously oiled baking dish and bake at 355°F until golden, for about 30 minutes.
After the cooking time, remove from the oven, let cool, and finally serve… enjoy your meal!
Storage and Tips
Stuffed tomatoes are excellent consumed warm and, in the summer season, even cold.
They keep in the fridge for 2 days.
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