Mom's Pomodori Ripieni (Stuffed Tomatoes)

 
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Mom’s Pomodori Ripieni

Stuffed Tomatoes

These were a Summer staple at our house.  Our grandfather and father always had the best vegetable gardens.  Tomatoes were plentiful, and so delicious, especially in late August and September.   We have crystal clear memories of Mom cleaning the pulp out the tomatoes, mixing and then stuffing them.  And, of course, the smell of the baking tomatoes was intoxicating. Eat them fresh from the oven or cold from the fridge; either way: delicious!

Transport yourself to the heart of summer with a dish that defined the season in our household—Mom's Pomodori Ripieni. As the sun-kissed tomatoes ripened in our family garden, Mom would turn them into a culinary masterpiece that embodied the vibrant flavors of the season. Join us in recreating this timeless Summer staple that promises the taste of sunshine in every bite.

As you relish Mom's Pomodori Ripieni, you're not just indulging in a stuffed tomato; you're savoring the essence of summer that our family held dear. Let this dish be a reminder that good food transcends seasons, and the joy of simple, fresh ingredients is a celebration that echoes through time.

Step into the nostalgic flavors of summertime with a cherished family recipe: Mom's Pomodori Ripieni, also known as Stuffed Tomatoes. This delightful dish encapsulates the essence of summer with its fresh and vibrant ingredients. Using ripe tomatoes from the garden, breadcrumbs, olive oil, and fresh parsley, Mom would transform these simple ingredients into a culinary masterpiece that would transport us back to warm summer days and the bountiful harvest from our family garden.

Mom's Pomodori Ripieni (Stuffed Tomatoes)

Mom's Pomodori Ripieni (Stuffed Tomatoes)
Servings: 8
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
These were a Summer staple at our house.  Our grandfather and father always had the best vegetable gardens.  Tomatoes were plentiful, and so delicious, especially in late August and September.   We have crystal clear memories of Mom cleaning the pulp out the tomatoes, mixing and then stuffing them.  And, of course, the smell of the baking tomatoes was intoxicating. Eat them fresh from the oven or cold from the fridge; either way: delicious!

Ingredients

  • 4 medium ripe tomatoes
  • 3/4 cup plain breadcrumbs (for gluten-free, we use Ian’s Original Panko Breadcrumbs, and we do not suggest gluten-free bread crumbs made with rice flour as they get soggy)
  • 1/ 4¼ cup extra virgin olive oil
  • 2 Tbs fresh parsley, finely chopped
  • Salt and pepper (a few shakes each)

Instructions

  1. Wash tomatoes and slice in half. Use a strainer over a bowl to remove the pulp and reserve the juice.
  2. In a separate bowl, combine the breadcrumbs, olive oil, parsley, salt and pepper. Add enough of the reserved juice to create a stuffing that just sticks together (not too soggy and not too dry). Fill each tomato half with the stuffing, pressing it in with your hand.
  3. Bake until the stuffing is just golden brown, approximately 20 to 30 minutes. Serve hot or cold.

Nutrition Facts

Calories

170.74

Fat

14.17 g

Sat. Fat

2 g

Carbs

9.74 g

Fiber

1.23 g

Net carbs

8.51 g

Sugar

2.26 g

Protein

1.92 g

Sodium

102.21 mg

Cholesterol

0 mg
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