Baked tomato recipe

Stuffed tomato recipe

Pomodorini farciti alla Barese
This stuffed tomato recipe fills small tomatoes with a mixture of capers, anchovies, olives and breadcrumbs to make a tasteful and elegant antipasti. And they are not particularly difficult to make.

8 cherry tomatoes
8 olives without stones
2 anchovies in oil
1 tbsp capers
1 tbsp grated parmesan cheese
1 tbsp white breadcrumbs

Cut the lid off the tomatoes
Use a sharp pointed knife to loosen the core and dig out the seeds with a teaspoon
Chop capers, olives and anchovies and mix with breadcrumbs and grated parmesan
Stuff the tomatoes with the mixture, place them in an oven-proof dish and bake them at 160 C /325 F for 20-30 minutes.
The stuffed tomato recipe should be served warm or at room temperature with the lid on.

Baked-tomato-recipe1 Stuffed tomato recipeYou might also like:

Multicoloured tomato salad

Panzanella bread and tomato salad

Eggplant and tomato salad

Couscous salad

Pickled green tomatoes

4 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge