Recipe: Homemade Italian Stuffed Tomatoes

Tomatoes –  4 about medium to large
Garlic – 1-2 cloves, medium
Basil, 5 leaves chopped
Olive Oil – 2 Tablespoons
Parmesan Cheese – ¼ cup, grated
Breadcrumbs  ½ cup
Anchovies – 3, chopped
Green Olives, 2 sliced
Pignoli nuts (optional)  1 teaspoon
Crushed Red Pepper Flakes, (optional) ¼ teaspoon or to taste

Ingredients Barbara Barons Homemade Italian Stuffed Tomatoes 20150924_18....jpg
Wash tomatoes. Cut top and remove stem. Scoop out the pulp from each tomato. Put pulp in frying pan with garlic, basil leaves, and 1 Tablespoon olive oil. Let it simmer over heat. Turn off the heat and mix in anchovies, grated cheese, breadcrumbs, pignoli nuts, chopped green olives, red pepper flakes. Fill each tomato with this mixture. Place tomatoes in a glass baking dish, add a little water to bottom of pan, drizzle a little oil over the top of the tomatoes.  Bake in 350 Degree oven for about 30-40 minutes, or until brown on top. Serve with a slice of fresh Italian bread.


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