Pomodori Ripieni All’Umbra

Stuffed Tomatoes in the Umbrian Style

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

To make this dish successfully you need large, red, round tomatoes that are just a little too soft to be used in salad. It’s a deliciously simple recipe from Umbria which can be served as an antipasto to accompany a roast, or as part of an all-vegetable meal with an aubergine dish, a pepper dish and perhaps a courgette or bean dish.


  • 4 huge ripe round tomatoes or 8 smaller ones
  • salt and pepper
  • ½ teaspoon


Wash the tomatoes and cut them in half horizontally. Scoop out the inside pulp with great care and sprinkle the inside of the tomatoes with salt. Turn them upside down on the draining board.

Mix the breadcrumbs with plenty of salt, pepper, the tomato paste, parsley, garlic, oil and eggs, then spoon this mixture into the tomatoes. Arrange them in a greased ovenproof dish and bake in a ho