Juicy, sun-ripened tomatoes meet a savory filling in this classic side dish that’s simple, rustic and bursting with flavor. Gratin Tomatoes (pomodori gratinati) are a beloved staple of summer cooking in Sicily, where ripe tomatoes are never wasted but celebrated in recipes like this. The result is a satisfying combination of textures—soft and juicy inside, crisp and savory on top. Perfect as a side dish, or even part of a light summer lunch, these baked tomatoes bring the essence of Mediterranean comfort to your table.
Gratin Tomatoes (Pomodori Gratinati)
Ingredients
- Ripe tomatoes (medium to large)
- Cooked ham, chopped into small pieces
- Grated or shaved primo sale pecorino cheese
- Fresh parsley
- Fresh basil
- Garlic, finely chopped
- Salt, to taste
- Extra virgin olive oil
- Breadcrumbs (for topping and texture)
Instructions
- Prepare the filling: In a bowl, mix the chopped cooked ham, grated or shaved primo sale pecorino, parsley, basil, garlic and a pinch of salt.
- Prepare the tomatoes: Cut the ripe tomatoes in half and scoop out the seeds to create room for the filling.
- Stuff the tomatoes: Fill each tomato half with the prepared mixture, then drizzle with a little extra-virgin olive oil.
- Add the topping: Generously sprinkle the tops with breadcrumbs.
- Bake: Place the tomatoes in a baking dish with a drizzle of olive oil and bake in a very hot oven until the breadcrumbs are golden and crispy.
- Serve: These tomatoes are even better at room temperature—perfect for preparing in advance.
Grandma & Aunties’ Kitchen Wisdom:
«The excess filling and breadcrumbs in the baking dish, mixed with the olive oil, create a delicious sauce—perfect for spooning over the tomatoes or mopping up with bread»
