Pomodora Ripieni -- Stuffed Tomato




6 lg. tomatoes
1 md. eggplant
4 cups unseasoned breadcrumbs
4 tbsp. chopped parsley
4 to 5 tbsp. olive oil
4 cloves garlic, minced
1 cup grated Romano cheese


Slice the top from each tomato and reserve. Scoop the pulp and seeds into a bowl. Cut up the top and add to the pulp. Peel and then dice the eggplant in a small dice, add to the tomato pulp and tops. Prepare a baking sheet only large enough to hold the tomatoes closely together, by oiling the baking sheet with a thin layer of olive oil.

Add all the remaining ingredients to the eggplant tomato mixture. Mix very well. Stuff each of the tomatoes to slightly overflowing, mounding the stuffing. Place the tomatoes on the baking sheet. Drizzle olive oil over the tops of the stuffed tomatoes. Bake, uncovered, at 375°F for about 45 minutes or until fork tender and slightly browned. Serve hot, with a sprinkle of grated romano cheese.

Author's Comments

For the eggplant lover, this recipe can be modified to include using 2 or 4 eggplant and scooping out the insides. Then when stiffing the tomatoes, you can also stuff the eggplant with the same mixture. Bake as above. However, if using the eggplant to stuff, do not peel the eggplant and leave at least ½-¾ inch of the pulp with the skin.

From my cookbook, The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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