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Pomodori ripieni al forno – Italian Baked Tomatoes

Pomodori ripieni al forno – Italian Baked Tomatoes


italian baked tomatoes

Gratin tomatoes

Italian Baked 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.


italian baked tomatoes


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:



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 spoons of Parmisan cheese


olive oil

salt and pepper

italian tomatoes

Gratin Tomatoes by Cook In Venice


  • 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 Parmisan 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 Chardonnay Italiano Costella from Cantina La Salute