Baked Tomatoes Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Total Time

Time from start to finish: 1 hour

This is a gem from my mother's notebook of Nonna Mary's recipes. I remember Nonna Mary serving these tomatoes along with assorted grilled meats during the summer in Cesenatico. They are also a perfect accompaniment to veal cutlets, and together they make a great sandwich, one of my favorite lunches that my mother would pack for me to take to school.

Ingredients

Serves 4

1/2 loaf Italian bread (about 8 ounces)

5 to 6 sprigs flat-leaf Italian parsley

1 medium clove garlic

1 tablespoon capers

1 teaspoon salt

3 tablespoons extra-virgin olive oil, or more as needed

2 large tomatoes or 4 small ones

Step 1
1. Preheat the oven to 250°F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
Step 2
2. Raise the oven temperature to 350°F on convection heat or to 375°F in an oven without convection heat.
Step 3
3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
Step 4
4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
Step 5
5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
Step 6
6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.

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Reviews (6)

This was delicious! I used panko crumbs instead of making homemade bread crumbs. After 20 minutes at 375F, the bread crumbs on top were just starting to brown and the tomatoes were cooked but not soft. The centers of the tomatoes were still firm. I thought the flavor of the capers was a bit overwhelming, so I would probably leave them out next time. Next time I will probably also pre-bake the tomatoes for 10 or 15 minutes before adding the bread crumbs, and then bake the full 20 minutes, to get a softer tomato.
- groovier
- NJ
- 5/22/2017
This was tasty. Used 1 cup panko breadcrumbs - worked fine. Did not hollow out the tomatoes as I hate wasting it. Just mounded the bread crumb mixture on top and the rest around the tomatoes. Baked for 30 minutes. Served with a pesto pasta.
- meta
- Tallahassee, FL
- 1/4/2017
I have been stuffing my tomatoes like this for more years than I'd like to admit, except I add a little Italian grated cheese.
- janettelda35
- Southfield, Ma
- 6/9/2016
Simple and delicious when using best quality ingredients including homemade bread crumbs and good evoo. I also added some chopped Kalamata olives. Will make again.
- denise_g1
- Anguilla, BWI
- 1/26/2016
I would like to know how many calories are in this recipe? (baked Tomatoes)
- Anonymous
- Hemet, CA
- 6/20/2013
I have been preparing tomatoes like this for years but have never used capers. I will have to try them next time. Ever since the advent of panko bread crumbs I have used these rather than make my own. They are so crispy that they work well in this recipe. This is a summer only recipe in that it requires the use of really nice, ripe summer tomatoes. This makes a wonderful side dish for almost any meat.
- shronfurman
- Florida
- 6/12/2013