Baked Stuffed Tomatoes

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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.