Skip to main content



12 small ripe red vine tomatoes

4  teaspoons of fine bread crumbs

1 teaspoon of finely chopped parsley

A small clove of garlic

2 teaspoons of capers

A few leaves of fresh basil

A small cup of Extra Virgin Olive Oil

A dash of salt and freshly ground black pepper


Cut the tops of the tomatoes and put to one side.

Scoop out the pulp and seeds of the tomatoes and place them upside down to drain the excess liquid.

Place the tomato pulp, the chopped parsley, the basil, the finely chopped garlic, the capers, the breadcrumbs and a little olive oil into a basin with a little salt and pepper and mix well.

A suggestion from Zia Mirella – if you have guests or family who don’t like garlic you can leave it out. The dish is just as delicious.

Fill the scooped out tomatoes with this mixture and place the tomatoes in an oven dish.

A suggestion from Zia Mirella – use a oven dish that you can serve directly at the table – it does avoid extra washing up afterwards.

Heat up the oven to 200° and bake for about 20 minutes.

Don’t forget to put some bread crumbs on the tomatoes before you put them in the oven.

These stuffed tomatoes are delicious served tepid or cold.

Another of Zia Mirella’s recipes that can be made beforehand.