Pomodori Ripieni con Pesto Pangrattato

Tomatoes with Pesto Breadcrumbs


Preparation info

  • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Serve as part of an antipasti, and these tomatoes are also excellent as a garnish for roast lamb.


  • 10 ripe plum tomatoes
  • very good olive oil
  • salt and pepper
  • a large handful of basil (have plenty to hand)
  • 50 g Parmesan, grated
  • 50 g pine nuts
  • 100 g Crisp Breadcrumbs
  • 2 garlic cloves, peeled


Preheat the oven to 140–150°C/275–300°F/Gas 1–2. Oil a baking tray or gratin dish just big enough to hold the tomatoes in a single layer. Moisten this tray with a little water.

Cut the tomatoes in half longitudinally, and scoop out the seeds (one use for a melon baller, but a teaspoon is better). Season lightly and leave like inverted boats, on a rack over a plate, to drain.

To make the pesto crumbs, combine the basil, Parmesan, pine nuts, breadcrumbs and garlic in a food processor. Whizz, then add enough oil so that the mix will lightly cohere when pressed. Check the seasoning.

Stuff the tomatoes with this mix (do not heap it up), and arrange carefully in the prepared gratin dish. Sprinkle with a little coarse salt, a few extra breadcrumbs and a little oil. Bake in the preheated oven for 40 minutes until the tomatoes are collapsed. Do not allow them to burn on top (you may cover loosely with foil once brown, but this will cause the crust to steam and not remain crisp). Do not allow the water in the dish to completely dry out, or the tomatoes will burn on the bottom.

The cooking times are approximate. You must learn to make your own judgements; remember that tomatoes are good raw and delicious cooked, but an indeterminate halfway stage is not pleasant.