Baked Stuffed Tomatoes

Chow Ciao
Shine from Yahoo! Canada
May 28, 2012

No need to wait for tomato season! Fabio shows chef's secrets on how to work with what you got and stuff any tomato into a perfect Italian masterpiece.


  • Working with What You've Got: Not every garden harvest is perfect, but that doesn't mean you can't eat your unripe or green tomatoes! Play to their strengths: firm texture and sour flavor are perfect for creamy cheeses, salty toppings and baking.
  • It's easier to prepare this (almost idiot proof) if all your stuffing ingredients are cooked beforehand, baking in the oven warms and blends them together.
  • Drain the tomato of water before stuffing it. Controlling the amount of moisture in the dish makes for a better texture.
  • Stuffing texture matters, you don't want a soggy result! To help give your stuffing dimension and flavor, keep the stuffing chunky. Drizzling the top with olive oil before baking will help ensure a delicious crispy crust.
  • Salty Meats 101: Marvelous Mortadella: get to know this delicious cured Italian sausage that adds great Italian flavor to creamy cheeses and tart fruits and vegetables!

Baked Stuffed Tomatoes

Recipe by Fabio Viviani

Yield: 4 servings


4 green tomatoes

1 cup ricotta cheese

½ cup pitted and chopped black olives

¼ lb. mortadella ham, chopped

¼ lb. Italian sausage crumbles, cooked

1 cup Parmesan cheese

Extra Virgin Olive Oil


Cut off the top of the tomatoes.

Scoop out the tomato flesh with a spoon and discard.

Mix the cheeses, meats, and olives together, until well mixed.

Fill the hollowed-out tomatoes with the filling, mounding the top.

Drizzle with extra virgin olive oil and place in an oven-safe pan.

Place the tomatoes in the broiler, and broil on high for 10-12 minutes, until the tomatoes are golden brown and crusty.

Remove and drizzle with extra virgin olive oil.

Serve warm.


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