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Italian stuffed tomatoes

A seasonal recipe perfect for your guests!



Here we are! End of August, end of vacations in Italy.

Everybody is going back to work even if, I must say, the temperature is still quite high here!!!

Tomatoes have been on our tables from the beginning of summer. Tomatoes are a sort of religion in Italy......and we have so many varieties!!!

Here a recipe that you can prepare one or two days in advance and be ready when your guests arrive, without stress or being in a hurry!


Ingredients:

  • 3 medium tomatoes, not too ripe

  • 1 small chopped onion

  • 6/8 minced fresh basil leaves

  • 1 pinch of dried oregano

  • 1 pinch of salt

  • 1 pinch of pepper

  • 150 g mozzarella cheese cut in small pieces

  • 70 g breadcrumbs

  • 50 g shredded Parmesan cheese, divided



  1. Cut a thin slice off the top of each tomato. Leaving a thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain.

  2. Meanwhile, cook the onion in a skillet until translucent.

  3. Add tomato pulp, basil, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat.

  4. Stir in mozzarella cheese and Parmesan cheese, taking a couple of spoon apart.

  5. Place in an greased baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 200° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.

  6. Sprinkle with oregano and serve hot, or room temperature.



Enjoy!


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