Baked Tomatoes Stuffed with Ham, Green Olives, and Parmesan

Pomodori al Forno Farciti di Prosciutto Cotto e Olive Verdi

Preparation info

  • 12

    Appetizer Portions
    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About


  • 6 medium-large ripe, firm, round tomatoes, about 3 inches across
  • 2 ounces boiled, unsmoked


  1. Turn on the oven to 400°F.
  2. Wash the tomatoes and cut them in half across their width. Scoop out the seeds with a teaspoon to partly hollow out the tomatoes. Do not squeeze them. Place them, cut side up, on a baking pan large enough for them to fit in one layer, snugly if necessary but without overlapping.
  3. Combine in a small bowl the ham, chopped onion