Stuffed tomatoes

Ingredients

• 6ripe, round tomatoes
• 150 gsoft breadcrumbs
• 100 ggrated pecorino and/or Parmesan
• 100 gfresh caciocavallo
• 1 clovegarlic
• a few leavesbasil
• 1 generous tablespoondesalted capers
• 30 ml (2 tablespoons), plus a drizzleextra-virgin olive oil
• 2 filletssalted anchovies
• to tastesalt

Instructions

1. 1

   Hollow the tomatoes

   Slice off the tops of the tomatoes and carefully scoop out the flesh with a small, sharp knife. Keep the flesh aside.

2. 2

   Drain the tomatoes

   Turn the hollowed tomatoes upside down, season them with salt and leave them to drain so they release their liquid.

3. 3

   Fry the aromatics

   Heat 30 ml (2 tablespoons) of oil in a frying pan. Add the garlic, chopped anchovies and capers, and fry until fragrant.

4. 4

   Cook the tomato

   Chop the reserved tomato flesh, add it to the pan and cook for a couple of minutes.

5. 5

   Season the filling

   Stir in the basil, grated cheese and breadcrumbs, and mix until the ingredients are well combined and seasoned by the pan.

6. 6

   Add the caciocavallo

   Take the pan off the heat and let the mixture cool slightly. Stir in the caciocavallo, cut into small cubes.

7. 7

   Fill the tomatoes

   Spoon the filling into the hollowed tomatoes and arrange them in a baking dish.

8. 8

   Bake until golden

   Drizzle each tomato with olive oil and bake in an oven preheated to 200°C for about 20–25 minutes, until soft and golden.

What are stuffed tomatoes?

Stuffed tomatoes are a familiar Italian home-cooking dish, with ripe tomatoes filled and baked until tender. Recipes vary by region and household, often making use of bread, cheese and herbs.

This version builds a savoury filling from the scooped-out tomato flesh, capers, anchovies, basil and two kinds of cheese. The breadcrumbs help bind the mixture and soak up the tomato juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 13g protein, 25g carbs, 16g fat.

The breadcrumbs and tomatoes provide most of the carbohydrates, while the cheeses and olive oil contribute much of the fat. The cheese and anchovies provide protein, with capers and anchovies also adding sodium. Pair a tomato with a generous green salad or other vegetables for a more balanced plate.

Choosing the tomatoes

Firm, round tomatoes: choose fruit large enough to hold the filling and sturdy enough to keep its shape in the oven. Scoop carefully so the sides remain intact.

Drain well: salting the hollow shells and turning them upside down helps excess liquid run out before baking.

Building the filling

Aromatic base: gently fry the garlic, chopped anchovies and capers in oil to bring their flavours into the filling. The anchovies also add savouriness as they cook.

Tomato and breadcrumbs: cooking the chopped tomato flesh briefly concentrates its flavour. Mix in the breadcrumbs and grated cheese while the pan is still warm so they take on the aromatic juices.

Adding the fresh cheese

Cool slightly: take the pan off the heat before adding the caciocavallo. This helps the cubes stay distinct rather than melting into the mixture straight away.

Cut small: evenly sized cubes distribute the cheese through the stuffing and make the tomatoes easier to fill.

Getting the texture right

A well-balanced filling should hold together when spooned into the tomatoes, without being dry or swimming in liquid. If the scooped tomato flesh is particularly watery, let it drain briefly before adding it to the pan.

The tomatoes are ready when their skins and sides have softened and the tops of the filling look lightly golden. Check after 20 minutes, as tomato size can affect the cooking time.

Serving the tomatoes

Serve them warm as a simple main with a green salad, or alongside grilled vegetables or bread. They also work well as a substantial side dish.

The filling is rich with cheese and oil, while the tomatoes bring freshness and acidity. A crisp salad helps balance the plate.

Recipe notes & tips

• Desalt the capers before cooking, as directed in the ingredient list.
• Remove any tough central stem from the tomato flesh as you chop it.
• Cut the caciocavallo into small, even cubes so it is easy to mix through the filling.
• Arrange the tomatoes snugly in the baking dish to help keep them upright.
• Let the cooked tomatoes rest briefly before serving so the filling settles.

Variations

• Use one cheese: choose either pecorino or Parmesan for the grated cheese.
• Add parsley: replace some or all of the basil with chopped parsley.
• Make it milder: leave out the anchovies and season the filling to taste.
• Use stale bread: make fresh breadcrumbs from stale bread if you do not have ready-made crumbs.
• Add black pepper: grind a little over the filling before baking.

Common mistakes to avoid

• Leaving too much liquid: drain the hollowed tomatoes upside down before filling them.
• Cutting through the tomato walls: scoop carefully with a small, sharp knife and leave the shells intact.
• Frying the garlic too hard: keep the heat moderate so it flavours the oil without burning.
• Adding caciocavallo while the pan is very hot: let the filling cool slightly first.
• Overbaking: check from 20 minutes and take the tomatoes out when soft and golden.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the tomatoes will be softer after storing.

Frequently asked questions