Pomodori Gratinati

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Origin

• Region: Emilia-Romagna / Puglia

• Historical Context: A mid-summer staple designed to use up soft, fully ripe garden tomatoes. The crispy breadcrumbs contrast perfectly with the warm, collapsing flesh of the tomato.

Description

Halved, juicy vine-ripened tomatoes packed with a savory mixture of garlic-scented breadcrumbs, chopped parsley, dried oregano, and grated pecorino or parmigiano cheese, baked until bubbling and deeply crusted.

Presentation

Served warm or at room temperature alongside grilled lamb chops, roasted chicken, or as part of a casual summer buffet.

Ingredients

• 4 large, firm beefsteak or vine tomatoes

• 60g fine dried breadcrumbs

• 30g Parmigiano-Reggiano or Pecorino Romano, grated

• 1 garlic clove, minced exceptionally fine

• 2 tbsp fresh flat-leaf parsley, chopped fine

• 1 tsp dried oregano

• 45ml extra virgin olive oil

• Fine sea salt and freshly cracked black pepper

Step-by-Step Directions

1. Prep Tomatoes: Preheat your oven to 190°C (375°F). Slice the tomatoes in half horizontally. Gently squeeze out the seeds and excess watery juice from the cavities, leaving the structural walls intact.

2. Season Base: Arrange the tomato halves cut-side up in a baking dish lined with parchment paper. Season the interiors lightly with fine sea salt and black pepper.

3. Mix the Topping: In a small bowl, combine the breadcrumbs, grated cheese, minced garlic, parsley, and dried oregano. Stir in 2 tablespoons of the olive oil to moisten the mixture so it resembles wet sand.

4. Stuff: Pack the breadcrumb mixture generously into the hollowed cavities of each tomato half, smoothing over the tops with the back of a spoon.

5. Drizzle: Drizzle the remaining olive oil over the top of the breadcrumbs to help them brown evenly in the oven.

6. Bake: Bake for 25 minutes until the tomatoes have softened and collapsed slightly, and the herb-crumb topping has formed a deeply golden, crispy crust.

Optional Variations

• Pomodori alla Pugliese: Add a tiny touch of minced salted capers and black olives into the breadcrumb mixture for a more intense, southern coastal flavor.

Cooking Tips

• Make sure to remove the loose tomato seeds and watery pulp before stuffing. If left inside, the extra moisture will steam the breadcrumbs from underneath, making the topping soggy instead of crunchy.

Nutrition Facts

• Calories: 170 kcal

• Carbohydrates: 12g

• Protein: 4g

• Fat: 12g

• Sodium: 210mg