Pomodori Gratinati al Forno
Sweet, ripe vine tomatoes halved and baked under an aromatic crust of rustic breadcrumbs, minced garlic, oregano, capers, fresh parsley, and extra virgin olive oil.
Ingredients
- • 6 large ripe round vine tomatoes
- • 70g rustic stale breadcrumbs
- • 2 cloves garlic, finely minced
- • 1 tbsp salted capers, rinsed and chopped
- • 2 tbsp fresh flat-leaf parsley, finely chopped
- • 1 tsp dried Mediterranean oregano
- • 4 tbsp extra virgin olive oil, salt and pepper
Preparation Steps
Preheat oven to 190°C. Slice tomatoes in half horizontally. Gently squeeze out excess seeds and watery juices, seasoning the cavities with a light pinch of salt.
In a bowl, mix breadcrumbs, minced garlic, chopped capers, oregano, chopped parsley, black pepper, and 2 tablespoons of olive oil until crumbly and fragrant.
Arrange tomato halves in an oiled baking dish. Spoon the fragrant breadcrumb mixture generously into each tomato cavity, pressing down lightly.
Drizzle remaining olive oil over the crumbs. Bake for 25-30 minutes until tomatoes are tender and the tops are deeply browned and crunchy. Serve warm or room temperature.