Pomodori a Raganati

Grilled Tomatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

The cooking term ‘a raganati’ comes from Apulia and means the same as ‘au gratin’, but coated in breadcrumbs and then baked in the oven until golden.


  • 4 large ripe beefsteak or Marmande tomatoes
  • a large handful of fresh parsley
  • a small handful of fresh basil
  • a very small handful of fresh mint
  • 4 tablespoons grated pecorino or Parmesan cheese
  • 1 teaspoon tomato paste
  • 4 tablespoons fresh white breadcrumbs
  • salt and pepper
  • olive oil


Wash the tomatoes and cut them in half horizontally. Wash and dry the herbs, chop them finely together and mix with the grated cheese, tomato paste and breadcrumbs. Use more cheese than bread if the cheese is not very strongly flavoured, less if it’s very mature. Season to taste with salt and pepper.

Remove the seeds from the tomatoes. Arrange the 8 halves in an oiled ovenproof dish. Fill and coat each half with the mixture of herbs, breadcrumbs and cheese. Sprinkle with a little oil and bake in a hot oven (200°C, 400°F, gas mark 6) for 15 minutes. Serve the grilled tomatoes cold, hot or just tepid.