Stuffed Tomatoes Oven Baked | A Southern Italian Classic Made Simple
These oven-baked stuffed tomatoes are light, satisfying, and packed with the comforting taste of summer. Made with pantry ingredients like breadcrumbs, Parmesan, and basil, they’re perfect as a side dish or vegetarian main.
Ingredients (Serves 2):
• 3 large tomatoes
• 100–150g breadcrumbs
• 50g Parmesan cheese
• Handful of fresh basil
• Olive oil
• Salt & pepper
Instructions:
Cut the tomatoes in half and scoop out the pulp carefully using a spoon.
Strain the pulp to remove excess liquid, then finely chop it.
In a bowl, combine the chopped pulp with breadcrumbs, Parmesan, basil, olive oil, salt, and pepper.
The mixture should be firm but moist enough to shape with your hands.
Spoon the filling into the tomato halves, place on a tray, and drizzle with olive oil.
Bake at 200°C for 25–30 minutes until golden and bubbling.
Check out more traditional recipes like this at 👉 www.cookingwithtucci.com
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Oven baked stuffed tomato. Let’s start from our tomato. Let’s cut them in a half. And once done, let’s grab a bowl and a strainer. With the help of a spoon, remove the pulp from the tomato and place it in a strainer. Once we’re done, with the help of a fork, let’s drain the pulp a little bit. And once done, place the pulp in the cutting board. With the help of a knife, dice the pork very thin. Once done, transfer in a bowl. Add up some fresh basil leaf and slice them with a knife. This time is you can do with a knife. And once done, transfer in the bowl. Let’s also add bread crumbs, extra virgin olive oil, Parmesan cheese, grated this time, salt, and just tiny bit of black pepper. Now, let’s incorporate everything. All right, this looks good to me. So, it’s not too wet and not too dry. You can you can manage it and you can shape it with your hand, but it’s not sticky. That’s the consistency you want to reach. Now, with a help of a spoon or with your hand, grab some mix and pour in the tomato. Once we’re done, let’s grab a baking tray, baking paper, and let’s place our tomato on top. And before going in the oven, just finish it up with a touch of olive oil on the top. They need to cook at 200° C for about 25 to 30 minutes, depend on your oven. Keep an eye on them. I’ll see you later. After about 30 minutes, they beautifully cooked. And what I’ve done, I left the grill on for about 10 to 15 seconds, so become nice and crunchy on the top. Now, let it cool down for about a minute or two before serving it. Finish them up with some olive oil around. Couple of small fresh basil leaf, black pepper, but just to give color in the plate. There you go. That’s how you make stuffed tomato baked. Enjoy.
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