These Italian stuffed tomatoes (pomodori ripieni) are one tomato dish I am more that happy to make all year long. While these are excellent made with seasonal summer tomatoes, they are perfect to make with those not-so-seasonal tomatoes you can get in the middle of winter. You know the ones—those vine-ripened grocery store tomatoes that look promising but taste like water? The long, slow roast concentrates their tomato flavor, and when you mix in that super savory filling with the panko, herbs, and loads of grated Parmesan, you have a very delicious dish. Of course, if it’s summer and you’ve got garden tomatoes or just stopped by the farmers market, use those! They’ll only make this recipe better.
I originally learned how to make these from a friend’s mom, who showed us the version from The Joy of Cooking—classic Tomatoes Provençale. That one uses fresh breadcrumbs (which are amazing if you have them), but I’m typically using panko now. It’s quick, I always have some on hand, and it makes this feel super doable on a weeknight. I’ve been making these for years and figured it was time to actually write the recipe down. They’re great as a side dish with my favorite Cacio e Pepe Baked Mac and Cheese. Or, keep it simple and serve them with grilled fish or chicken for an easy, low-effort meal.
The long, slow roast concentrates their flavor, and when you mix in that super savory filling with the panko, herbs, and lots of grated Parmesan, they turn into something incredibly satisfying.
Pomodori Ripieni (Stuffed Tomatoes with Panko, Herbs, and Parmesan)
This dish is perfect for those not-quite-seasonal tomatoes—think the “vine-ripened” ones you find in winter that look nice but often taste like… not much. The slow, long bake concentrates their flavor, and the herby, olive oil–rich filling makes them incredibly delicious. Of course, if you’ve got ripe summer tomatoes, they’ll be even better.
Ingredients You’ll Need
- 6-8 medium tomatoes
- 1 cup panko breadcrumbs (or fresh breadcrumbs if you have them)
- 4 tbsp grated Parmesan cheese (reserve 1 tbsp for topping)
- 4 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 garlic clove, crushed
- ¼ cup olive oil (plus more for drizzling)
- Salt and freshly ground black pepper
Optional: chopped olives, capers, anchovies or red pepper flakes
How to Make Pomodori Ripieni (Step-by-Step)
- Prep the Tomatoes
Slice the tops off the tomatoes. Scoop out the seeds and flesh with a spoon. Reserve the tomato flesh and set it aside. Lightly season the hollowed tomatoes with salt and pepper, then place them cut-side up in a lightly oiled, parchment-lined baking dish. - Make the Filling
Chop the reserved tomato flesh, removing any tough cores and squeezing out excess moisture. Combine the chopped tomato with panko, grated Parmesan (reserving 1 tablespoon for the topping), parsley, basil, crushed garlic, olive oil, salt, and pepper. Mix well. Taste and adjust seasoning. - Stuff and Top the Tomatoes
Spoon the mixture into each tomato until generously filled. Top with the reserved Parmesan and a generous drizzle of olive oil. - Bake
Bake at 350°F (175°C) for 1 hour, until the tomatoes are tender and the tops are golden brown. - Serve
Let cool for 10 minutes. Finish with more olive oil and chopped parsley. These are fantastic warm or at room temperature.
Serving Suggestions
These oven-roasted stuffed tomatoes work well as a side dish for grilled meats, fish, or creamy baked pastas. They pair beautifully with mac and cheese (especially my Cacio e Pepe Baked Mac and Cheese) or a simple green salad. Serve them at a summer BBQ or as part of a cozy winter dinner—they’re incredibly versatile.
Variations & Add-Ins
- Swap in thyme or oregano for the basil
- Add chopped olives, capers, or anchovies for more punch
- Add a pinch of chili flakes for some added heat
FAQs
Can I use smaller tomatoes?
Yes! Just adjust the baking time Cherry or cocktail tomatoes will need around 30 minutes. And, if you don’t feel like coring a bunch of cherry tomatoes, simple half them and then top the whole dish the breadcrumbs. They won’t be individually stuffed tomatoes, but they’ll still be super delicious!
Can I make these ahead of time?
You can assemble them up to a day ahead. Store in the fridge and bake just before serving.
More Italian-Inspired Recipes To Try:
Cacio e Pepe Mac and Cheese – This cacio e pepe baked mac and cheese has lots of black pepper, parmesan, and pecorino Romano with a rich, creamy sauce and crispy panko topping. A perfect mash-up of Roman pasta and classic comfort food!
Ragu Bianco (White Bolognese Sauce) – A delicious tomato-free version of classic Bolognese, this ragu bianco is simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage.
Arugula Salad With Parmesan, Pine Nuts and Pomelo – Peppery arugula, tangy pomelo, nutty pine nuts, and salty Parmesan make the perfect Italian-inspired salad.
Tomato Tonnato – The classic Italian tuna sauce served with tomatoes, fried capers and crispy breadcrumbs.
Pizza Bianca (Roman White Pizza) – This Roman-style pizza bianca is golden, crispy, and perfect for sandwiches with pistachio pesto, burrata, and mortadella. It is so good!
Marinated Artichokes – An easy marinated artichokes antipasto made with grilled baby artichokes, olive oil, vinegar, and red pepper. Perfect as a snack, pizza topping, or in a salad.
Caramelized Onion Pasta – One of the simplest and most satisfying pasta dishes. Fried caramelized onions get tossed with spaghetti and topped with lots of Parmesan cheese.
Did you make this recipe?
Did you try this Pomodori Ripieni recipe? Leave a comment and start rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Pomodori Ripieni (Stuffed Tomatoes with Panko, Herbs, and Parmesan)
Ingredients
- 6-8 tomatoes medium sized
- 1 cup panko breadcrumbs
- 4 tbsp grated Parmesan cheese reserve 1 tablespoon for topping
- 4 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 clove garlic crushed
- ¼ cup olive oil plus more for drizzling
- salt
- black pepper freshly ground
Instructions
- Slice tops off the tomatoes, remove the seeds then scoop out interior, reserve the tomato flesh and set it aside.
- Place the tomatoes in a parchment-lined, lightly oiled baking dish. Season the tomatoes with salt and pepper.
- Finely chop the reserved tomato flesh. Remove any tough core bits and gently squeeze out excess liquid. Combine the chopped tomato with panko, Parmesan (reserve 1 tablespoon), parsley, basil, crushed garlic, olive oil, salt, and pepper. Mix well until the filling is evenly combined. Taste and adjust seasoning as needed.
- Fill tomatoes with the panko stuffing, top with reserved Parmesan and a generous drizzle of olive oil.
- Bake at 350°F (175°C) for 1 hour, until the tomatoes are tender and the tops are dark and golden brown.
- Remove from the oven and let cool for 10 minutes. Drizzle with more olive oil and top with extra fresh chopped parsley just before serving.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
