‘Pomodori Ripieni’

Another classic from the ‘Italian Mama’ these Stuffed Tomatoes are an absolute winner-  perfect for a dinner party starter, as an accompaniment to meat or fish or simply on their own with a green salad- they are an amazing veggie option..  They are absolutely yummy and look way more complicated than they are to make.


4 medium beef tomatoes

1 stale ciabatta roll or half a stale baguette

2 cloves of garlic

Olive oil

1 handful of parsley

Parmesan (optional)

Sea salt


Method: This will make 8 stuffed halves.

Cut the tomatoes in half, squeeze out the juice and scoop out the core.  Be careful not to break the skin or the stuffing will not stay intact when you cook them.  In a food processor blitz together 2 cloves of garlic, 2 tablespoons of olive oil, 1 handful of parsley and the tomato juice.

Pulse the bread in the processsor and add to the mixture until you have a coarse crumb.  Dry fry the tomato halves for 10 minutes in a pan face down.  Leave to cool.  Stuff each half until full and pat down the stuffing.

Drizzle with olive oil and sprinkle with pepper and salt.  Parmesan is optional depending how saintly you are feeling.

Bake the halves in a lined casserole dish or baking tray for 30-40 minutes until the crust is golden brown. Season to taste- a sprinkle of chilli is a lovely addition for a spicy kick.

I actually prefer these cold for lunch the next day as they firmer and the flavours have developed overnight.  Healthy, balanced and full of flavour they are ‘semplicemente deliziosa’ simply delicious to you and me 😉


Next week will be Pasta week- best homemade sauce recipe I have tasted…..

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