June 2, 2013, antipasti, Bari, Contorni, Cooking, Cuisines, Food, Food & Groceries, Hobbies & Leisure, Italian Cuisine, Mediterranean Cuisine, Produce, Puglia, Recipe, Recipes, Vegetables

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.

stuffed tomato recipeYou might also like:

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A groan grasps the peanut near the offending anthology.A groan grasps the peanut near the offending anthology.


June 3, 2013 5:03 am


Now THAT is a great mix for stuffing a tomato. Wow!

June 05 2013 13:44 pm


I like it for being less heavy than eg. rice.

June 6, 2013 7:33 pm


I think I’d be tempted to use bigger tomatoes – only because I think it would be less work. Sounds delicious.

June 08 2013 11:20 am


The work is not too bad even with the small ones.

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