This baked tomatoes gratin recipe is a classic Italian delish, and a fun way to feed your kids with healthy ingredients! By now, this dish is typical in all the Italian regions but mainly traditional in Southern Italy. The filling may vary depending on the local cuisines and family traditions: today, I prepared an Apulian variation of baked tomatoes, but as usual, follow your taste and make your own stuffing!
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- 8 medium rounded tomatoes
- 1 clove garlic
- 4 oz (110 g) bread crumbs
- 2 tbsp fresh parsley
- 1 tbsp dried oregano
- 1 tbsp capers
- 2 tbsp Pecorino cheese (optional)
- 3 anchovies fillets in oil (optional)
- 4 tbsp extra-virgin olive oil
- 1 dash black pepper
- as needed table salt
SCOOPING THE TOMATOES
First of all, cut the tomatoes lengthways into two identical halves. After that, scoop the tomatoes pulp paying attention to not punch the caps. A sharp edge spoon is the best choice: I commonly use a measuring spoon, it works perfectly! Save the pulp, it will be part of the stuffing.
After that, pour a pinch of salt into every tomato cups, and place them upside down over a grate for at least 1 hour, in order to lose as much liquid as possible.
PREPARING THE STUFFING
Now, pour the tomato pulp in a blender along with the garlic, the parsley leaves, the oregano, the capers, the black pepper, 3 tbsp of olive oil, and optionally 3 anchovies fillets and the grated Pecorino cheese. Mix until smooth, then combine with the breadcrumbs. Salt to taste.
At this point, soak up the tomato cups with a clean towel, and fill them with the stuffing. Finally, grease the outer surface of the tomatoes with a thin film of olive oil and place them on a baking tray lined with parchment paper.
BAKED TOMATOES GRATIN
Pre-heat the oven to 355° F (180° C). Once the oven is ready, bake the tomatoes gratin about 30-40 mins, depending on how much cooked you like them. Serve warm or at room temperature.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
PRINTABLE RECIPE
- 8 medium rounded tomatoes
- 1 clove garlic
- 4 oz (110 g) bread crumbs
- 2 tbsp fresh parsley
- 1 tbsp dried oregano
- 1 tbsp capers
- 2 tbsp Pecorino cheese (optional)
- 3 anchovies fillets in oil (optional)
- 4 tbsp extra-virgin olive oil
- 1 dash black pepper
- as needed table salt
- SCOOPING THE TOMATOES
First of all, cut the tomatoes lengthways into two identical halves. After that, scoop the tomatoes pulp paying attention to not punch the caps. A sharp edge spoon is the best choice: I commonly use a measuring spoon, it works perfectly! Save the pulp, it will be part of the stuffing.
After that, pour a pinch of salt into every tomato cups, and place them upside down over a grate for at least 1 hour, in order to lose as much liquid as possible. - PREPARING THE STUFFING
Now, pour the tomato pulp in a blender along with the garlic, the parsley leaves, the oregano, the capers, the black pepper, 3 tbsp of olive oil, and optionally 3 anchovies fillets and the grated Pecorino cheese. Mix until smooth, then combine with the breadcrumbs. Salt to taste.
At this point, soak up the tomato cups with a clean towel, and fill them with the stuffing. Finally, grease the outer surface of the tomatoes with a thin film of olive oil and place them on a baking tray lined with parchment paper. - BAKED TOMATOES GRATIN
Pre-heat the oven to 355° F (180° C). Once the oven is ready, bake the tomatoes gratin about 30-40 mins, depending on how much cooked you like them. Serve warm or at room temperature.
TAKE A LOOK AT THIS!
Spaghetti with sun dried tomatoes sauce pesto
Genuine and healthy, a great example of Mediterranean diet! I also put small pieces of anchovies in the filling.
Thanks for your comment Patrizia, anchovies is a great idea 🙂
Happy cooking!
F.