Stuffed Tomatoes

  • 45 mins
  • 10 ingredients


  • 4 large ripe tomatoes
  • 4 tbs olive oil, divided in half
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 small can anchovies, chopped
  • 1/4 cup fresh parsley
  • 1/2 cup Italian bread crumbs
  • 2 tbs dry white wine
  • kosher salt and black pepper to taste
  • Grated Parmesan cheese for sprinkling
These tomatoes are stuffed with onion, garlic, tomato pulp, bread crumbs, anchovies and Parmesan cheese. It is best to use ripe tomatoes.

  • Pre-heat oven to 350 degrees.
  • Cut the tops off of the tomatoes and set aside.
  • Remove the center pulp of the tomatoes, then chop and discard any extra juice.
  • In a large skillet, heat 2 tbs of olive oil, then add the onion and garlic and saute until softened. About 5 minutes.
  • Add the tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, then season the mixture with salt and pepper.
  • Fill the tomato shells with the mixture and place in a greased baking dish.
  • Sprinkle with Parmesan cheese and bake for 20 minutes or until the cheese has melted and lightly golden.

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