Romagna-style Tomato Gratin Recipe

Ingredients

• 8ripe red vine tomatoes
• 250 g (10–12 slices)white bread
• 75 ml (5 tablespoons)grated Parmigiano Reggiano
• 45 ml (3 tablespoons)chopped parsley
• 1garlic clove
• 240 ml (1 cup)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the tomatoes

   Wash the tomatoes and halve them. Remove the seeds with a knife, sprinkle the cut sides with a little salt, then place them cut-side down in a colander for about 15 minutes to drain.

2. 2

   Chop the bread

   While the tomatoes drain, put the bread slices in a food processor and chop them finely. Tip the breadcrumbs into a bowl and stir in the chopped parsley.

3. 3

   Mix the filling

   Finely chop the garlic and add it to the bread mixture. Season with salt and black pepper, pour in 240 ml (1 cup) of extra-virgin olive oil and mix well.

4. 4

   Fill the tomatoes

   Rinse the tomato halves to remove excess salt. Spoon the bread mixture into each half and press it lightly into place. Arrange them close together in an oven dish, then sprinkle the grated Parmigiano Reggiano over the top.

5. 5

   Bake until golden

   Drizzle a little more extra-virgin olive oil over the tomatoes. Cover the dish with aluminium foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for a further 10 minutes, until the tops are golden.

What is Romagna-style tomato gratin?

Pomodori gratinati alla Romagnola is a baked tomato dish associated with Romagna, a region in Emilia-Romagna, Italy. Tomato halves are topped with a savoury mixture that browns in the oven.

This version combines fresh parsley and garlic with bread and Parmigiano Reggiano. Salting and draining the tomatoes first helps keep their filling from becoming waterlogged.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 7g protein, 27g carbs, 39g fat.

The bread supplies most of the carbohydrates, while the olive oil is the main source of fat; the Parmigiano contributes some protein and fat. Pair a serving with a protein-rich main and a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Tomatoes: Choose ripe, firm tomatoes that hold their shape when halved. Removing the seeds and letting the halves drain helps the topping sit neatly.

Bread: The recipe uses 250 g of white bread, finely chopped into crumbs. A food processor makes a consistent mixture that is easy to spoon into the tomatoes.

Cheese and herbs: Grated Parmigiano Reggiano adds a savoury finish, while parsley and garlic flavour the breadcrumb filling.

Why the tomatoes drain first

Salting the cut tomatoes and leaving them upside down in a colander for about 15 minutes draws out some of their liquid. This gives the breadcrumb topping a better chance of staying textured as it bakes.

Rinse the halves after draining, as directed, to remove excess salt. Let them drain briefly before filling so they are not carrying extra rinse water.

Getting the filling right

Fine crumbs: Chop the bread finely so the mixture fills the tomato halves evenly. Mix in the parsley, garlic, seasoning and olive oil until the crumbs are coated.

Light pressure: Spoon the filling into each half and press gently. Packing it too firmly can make the topping dense rather than crumbly.

Baking for a golden top

Covered stage: Bake the filled tomatoes under foil at 180°C (350°F) for 30 minutes. The foil shields the tops while the tomatoes bake.

Uncovered stage: Remove the foil and bake for another 10 minutes. Look for a golden topping as the cue that the gratin is ready.

Serving the gratin

Serve the tomatoes warm as a side dish or appetiser. Their soft, juicy centres and savoury topping pair well with grilled vegetables, fish or a simple green salad.

Arrange them close together in the oven dish, as the method directs, so they stay upright while baking. Use a spoon to lift each half onto plates.

Recipe notes & tips

• Use a sharp knife to remove the tomato seeds without tearing the halves.
• Keep the tomatoes cut-side down while they drain so liquid can escape.
• Chop the bread finely for a filling that is easy to spoon into the tomatoes.
• Rinse the tomato halves after salting to avoid an overly salty result.
• Check for a golden topping after the final 10 minutes of uncovered baking.

Variations

• Coarser crumbs: Chop the bread less finely for a more rustic topping.
• Extra herbs: Add more chopped parsley for a greener, more pronounced herb flavour.
• More garlic: Increase the garlic slightly for a stronger savoury note.
• Cheese finish: Add a little extra grated Parmigiano over the top before baking.
• Smaller tomatoes: Use smaller tomatoes and adjust the filling between the halves.

Common mistakes to avoid

• Skipping the draining: The tomatoes can release excess liquid; salt them and leave them upside down for about 15 minutes.
• Leaving in the seeds: Remove them with a knife so the filling has room in each half.
• Overpacking the filling: Press it in lightly to avoid a dense topping.
• Forgetting to rinse: Rinse away excess salt after draining before you fill the tomatoes.
• Leaving the foil on: Remove it after 30 minutes so the topping can turn golden during the final 10 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the topping may be less crisp after storage.

Frequently asked questions