Baked Tomatoes Sicilian Style
Add a touch of Mediterranean magic to your table with these irresistible Baked Tomatoes Sicilian Style! Bursting with vibrant flavors, this Italian-inspired dish features juicy, ripe tomatoes stuffed with a savory filling of golden breadcrumbs, Parmesan cheese, garlic, fresh herbs, and a hint of briny capers. For added depth, optional anchovies bring a subtle umami boost. Perfectly roasted until tender and topped with a crisp, golden crust, these stuffed tomatoes are as versatile as they are delicious—serve them as a stunning appetizer, a hearty side dish, or even a light main with a crusty loaf of bread. With just 15 minutes of prep time and a handful of pantry staples, this easy baked tomato recipe is a must-try for lovers of Mediterranean cuisine!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon capers, rinsed and chopped
- 2 anchovy fillets, finely chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
Wash the tomatoes and cut off the tops. Using a spoon, carefully hollow out the insides, removing the seeds and flesh while leaving a sturdy shell. Reserve the flesh in a bowl for later use and lightly season the hollowed tomatoes with a pinch of salt.
In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, chopped basil, olive oil, salt, black pepper, chopped capers, and anchovy fillets (if using). Add 2–3 tablespoons of the reserved tomato flesh to the mixture to ensure it is moist but still crumbly.
Stuff the breadcrumb mixture into each hollowed tomato, pressing down gently to pack it in but taking care not to overfill.
Place the stuffed tomatoes in a baking dish, ensuring they are snug but not crowded. Drizzle a bit of olive oil over the tops for added richness.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and the tomatoes are tender but still holding their shape.
Remove from the oven and let cool for 5 minutes before serving. Garnish with extra chopped parsley or basil, if desired.
Serve warm as an appetizer, side dish, or light main course with a crusty piece of bread or salad.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 26.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 636 mg | 49% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
