Pomodori ripieni al forno – Italian Stuffed Tomatoes

Name: Pomodori ripieni al forno - Italian Stuffed Tomatoes
Prep time: 30 min
Total time: 20 min
Yield: 4 Tomatoes
Ingredients: 4 big ripe round tomatoes; 50 gr. Cooked ham; finely chopped; 50 gr; butter; 1 large white onion; finely chopped; 2 gloves of garlic; finely chopped; handful parsley; finely chopped; 2 tablespoons of Parmesan cheese; 2 tablespoons of breadcrumbs; olive oil; salt and pepper

Published on August 22, 2019 | In Italian | By Monica Cesarato |

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- Prep Time
- 30 Minutes
- Cook Time
- 20 Minutes
- Yield
- 4 Tomatoes
- Difficulty Level

Italian Stuffed Tomatoes: Rich in nutrients and valuable antioxidant substances, the tomato, annual plant of the Solanaceae family, is a staple of the Mediterranean diet and a necessary ingredient to the welfare of those who want to embrace a healthy lifestyle.

Always used in cooking, particularly in the Italian territory, it is likely to be eaten raw as well as cooked in a variety of Italian appetizers, pasta and delicious side dishes.

Here is one of our cooking classes recipes.

Ingredients

4 big ripe round tomatoes
50 gr. Cooked ham, finely chopped
50 gr, butter
1 large white onion, finely chopped
2 gloves of garlic, finely chopped
handful parsley, finely chopped
2 tablespoons of Parmesan cheese
2 tablespoons of breadcrumbs
olive oil
salt and pepper

Instructions

Wash the tomatoes, pat them dry and cut them in half.
Remove the seeds and put some salt in it.
Warm the oven at (200 degrees, gas mark 6).
Melt 30 gr butter in a saucepan over a low heat with a little olive oil and place the chopped onion and the garlic in it.
Fry gently for a few minutes or until the onion and the garlic have reached a nice golden colour.
Remove from the pan and place in a bowl. Mix with the chopped ham and a handful of chopped parsley.
Mix a big handful of breadcrumbs, the Parmesan cheese and add some salt and pepper to taste.
Fill the tomatoes with this mix, place them in large greased oven-proof dish and place a small piece of butter on each tomato.
Cook in a hot oven (200 degrees, gas mark 6) for about 20 minutes or until the topping is nice and golden.
Serve hot together with a nice white wine, we recommend a nice VenetoChardonnay

Servings : 4
Ready in : 50 Minutes
Recipe Type : Starters & Appetizers
Ingredient : Ham, Onion, Tomatoes

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About Chef

Monica Cesarato

I am a native Italian from Venice, Italy. I am a Food blogger, a Culinary guide in Venice and a Cooking instructor giving cooking classes with Cook In Venice in ...

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Pomodori ripieni al forno – Italian Stuffed Tomatoes