Pomodori Ripieni (Stuffed Tomatoes with Panko, Herbs, and Parmesan)
Italian stuffed tomatoes baked with panko, parmesan, garlic, and herbs. A delicious vegetarian side, you can make all year long.
Servings: 4
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
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.
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