Pomodori Ripieni All’Umbra

Name: Pomodori Ripieni All’Umbra
Yield: Serves 4
Cuisine: Italy
Ingredients: oil for greasing; 2 eggs, beaten; 3 tablespoons olive oil; 2 cloves garlic, finely chopped; a handful of fresh parsley, chopped; 2 handfuls of fresh white breadcrumbs; ½ teaspoon tomato paste; salt and pepper; 4 huge ripe round tomatoes or 8 smaller ones

Stuffed Tomatoes in the Umbrian Style

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Method

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