Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 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
  1. SCOOPING THE TOMATOESFirst 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.
  2. PREPARING THE STUFFINGNow, 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.
  3. BAKED TOMATOES GRATINPre-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.
Recipe by philosokitchen at