Baked Stuffed Tomatoes Bari-Style

Pomodori Farciti alla Barese

Preparation info

  • 8 Appetizer Portions or


    Servings as a Light Lunch
    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About


  • 8 medium fresh, ripe, firm, round tomatoes
  • ¼ cup extra virgin olive oil plus a little for smearing the baking pan


  1. Turn on the oven to 400°F.
  2. Wash the tomatoes. Using a serrated knife or sharp paring knife, slice the top of each tomato, but do not cut it completely off: Leave one end still connected to the bottom by the skin so that it will function as a lid, with the skin its hinge. Hollow out the tomato bottoms, removing the seeds and core. Place them in a pasta colander,