Mama Mary's Scrumptious Stuffed Tomatoes
Vine‑ripe tomatoes stuffed with bread, parsley, olives, and Pecorino; baked until golden and tender.
"Simple, rustic, and bursting with flavor — these old-school Italian stuffed tomatoes are a true taste of tradition!" - Alexia
Ingredients
- 12 large vine ripe tomatoes
- 1/2 loaf day-old Italian bread
- 3 cups cooked long grain rice - pre cook with salt and butter (to taste)
- 1-1/2 cans black olives
- 1 bunch fresh parsley (chopped fine)
- 1 cup grated Pecorino Romano cheese
- 6 cloves fresh minced garlic
- Water (for soaking bread)
- Sea salt (to taste)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- 1/2 cup of Extra Virgin Olive Oil - Drizzle the bottom of your baking dish with some, use about 1/3 cup for the stuffing then drizzle the tomatoes before and after stuffing.
- 3 eggs
- 1/4 cup Italian seasoned bread crumbs
Instructions
Prepare the Bread Mixture
Break the day-old Italian bread into chunks and soak in water until fully absorbed. Squeeze out excess water until the bread has a sticky consistency.
Prepare the Tomatoes
Wash and hollow out the tomatoes. Place the hollowed tomatoes in an oven-safe dish and season with sea salt and drizzle with extra virgin olive oil.
Make the Filling
In a large bowl, combine the soaked bread, rice, garlic, eggs, chopped parsley, olives, extra virgin olive oil, Pecorino Romano cheese and bread crumbs. Next, season to taste with garlic salt, and cracked black pepper. Mix well until evenly combined.
Stuff and Bake
Stuff each tomato generously with the bread mixture, slightly overflowing the tops. Next, drizzle with extra virgin olive oil. Cover with foil and bake at 375°F for 45 minutes, remove foil and continue to bake for another 30 min or so until the liquid is mostly absorbed. Next, broil for a few minutes until the tops are slightly charred.