Baked Stuffed Tomatoes Recipe with Breadcrumbs
Italian baked stuffed tomatoes are filled with breadcrumbs, grated Pecorino Romano cheese and flavored with fresh herbs. Baked until golden and crisp on top, stuffed tomatoes are delicious enjoyed as a side dish.
Servings 6 servings
Calories 224kcal
Ingredients
- 6 large round tomatoes beefsteak, heirloom, vine-ripened or other
- 1 clove garlic
- 1 anchovy fillet packed in oil
- 3 tbsp. olive oil plus extra for drizzling over the stuffed tomatoes
- 1½ cups breadcrumbs from day old or stale bread, crusts removed
- ¼ cup grated Pecorino Romano cheese or Parmigiano
- 1 tbsp. capers roughly chopped
- ¼ cup parsley chopped
- 3-4 basil leaves chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350 degrees F and lightly grease a casserole dish with olive oil.
- Slice the tomatoes tops off and gently scoop out the tomato pulp, reserving it in a bowl. I use both a spoon and pairing knife to cut through the tomato pulp. Do not cut through the tomato skin.
- Lightly salt the interior of the tomatoes and place them face down on a wire rack to allow excess water to drip out.
- Heat olive oil in a medium sized skillet. Add minced garlic, sauté for 30 seconds. Then add the anchovy fillet. Use the back of your wooden spoon to break it down until it melts into the garlic/oil mixture.
- Stir the reserved tomato pulp and juices. Add salt to taste and simmer until the mixture is thickened and not watery, about 25 minutes. Transfer to a bowl and let cool.
- Stir in the breadcrumbs; grated cheese; chopped parsley, basil; capers and black pepper.
- Fill the hollowed out tomatoes with the breadcrumb mixture. Do not overfill the tomatoes as the filling expands slightly while baking.
- Bake in a 350 degrees F. preheated oven for 25-30 minutes or until the tops are golden brown. You may turn on your broiler in the last minute or two of baking for more color.
- Serve hot.
Notes
What variety of tomatoes are best for stuffing?
Use ripe, but not mushy, tomatoes for best results. Any round medium or large sized tomatoes such as beefsteak; heirloom; or vine-ripened are ideal for stuffing.
Why use fresh breadcrumbs (muddica) vs dry for stuffed tomatoes?
The crumb of day old (or stale) bread is what my family always uses for meatballs or stuffed vegetables. Muddica gives the filling a soft, moist texture.
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 327mg | Potassium: 508mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1758IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 2mg
