How To Make Roasted Stuffed Tomatoes

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Here’s a fantastic recipe for how to make roasted stuffed tomatoes by Italian Chef Chicca Maione. She can even teach you the art of making this in person through her cooking classes (If you are looking for a great vacation).

Summer in Tuscany is a wonderful time: hot temperatures during the day mitigated by wonderful breezes in the evening, the happy chorus of cicadas, juicy fruits hanging on the trees, and, of course, fresh, red ripe tomatoes! They have an intense, sweet-salty flavor and they are ready to be stuffed!

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Let’s Make Roasted Stuffed Tomatoes!

Diet Considerations

  • Vegetarian

Ingredients (Serves 5 – 8)

  • 5 tomatoes ripe but still firm for stuffing  
  • 300gr / 1 ½ cup plain bread crumbs or stale bread crumbled in a blender
  • 2 cloves garlic, peeled
  • 2 handfuls basil leaves 
  • 60gr / ¼ cup extra virgin olive oil
  • 2 spoonful capers preserved in salt, washed and rinsed
  • 120gr / 1/2 cup freshly grated Parmigiano cheese
  • salt and pepper


Prep Time: 20 minutes.

Cook Time: 30 minutes.

  1. Prep tomatoes

    Preheat the oven to 180° C / 350° F. Cut tomatoes in two halves diameter-wise. With a small spoon, scoop them out leaving the ‘frame.’ Put the liquid and the core in a bowl. Sprinkle salt on the tomato frames.

  2. Make the stuffing

    Put the inside of the tomatoes (seeds, etc.) that you have just scooped out in a food processor with garlic, basil, capers, cheese, 3 pours of olive oil, 2 pinches of salt and pepper. You can add anything extra into the stuffing you would like – capers, anchovies, cheese, tuna fish, etc.! Mix in a food processor and put in a bowl.

  3. Add breadcrumbs

    Put bread crumbs in the bowl with the mixture from step 2 and mix until thick. If it’s too loose, you can add more bread crumbs.

  4. Stuff the tomatoes

    Using a small spoon put the mixture in the tomato frames and gently push the stuffing with your finger to compact it.

  5. Bake

    Take a baking pan, sprinkle some olive oil, place the tomatoes, and drizzle olive oil on top. Bake at 350° F for approx. 30 minutes until the tops are brown and the tomatoes are soft. Serve at room temperature.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make roasted stuffed tomatoes (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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