- 800 g vine tomatoes
- 70 g bread crumbs
- 1 clove of garlic
- 100% Italian Di Carlo dried oregano to taste
- 30 g shaved Parmigiano Reggiano
- 40 g shaved Pecorino cheese
- 100% Italian Di Carlo EVO oil
- 1 tsp of capers
- 3 tbsp of pitted black olives
- Salt to taste
- Pepper to taste
Stuffed tomatoes is typical Italian dish. There are different versions of the same recipe according regional and family traditions.
This recipe is a tasty aromatic vegetarian version, easy to cook and great to be enjoyed as antipasto, side dish or main course for a summer meal.
How to cook them?
After having thoroughly washed the tomatoes, halve them and scoop out the tomato pulp
with a spoon.
To prepare the filling, transfer the tomato pulp to a bowl, chop it and add the other ingredients.
Put the tomato shells into a baking dish covered with baking paper.
Finely chop garlic (remove the germ), basil, capers, olives and add them to the tomato pulp together with breadcrumbs, oregano, shaved parmigiano and pecorino cheese, a pinch of salt and pepper to taste.
Mix all together until you get a smooth texture.
Fill the prepared tomato shells with the mixture, drizzle with some EVO oil and bake for 25 minutes at 180° C degrees until tomatoes get a golden crust.
Leave to cool down at room temperature, then serve them.