Red Gold Tomatoes From Europe
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Stuffed tomatoes


40 minutes






400g canned whole peeled tomatoes
a small bunch of parsley
275g stale bread, without the crusts
110g grated parmesan
125ml vegetable stock
salt and pepper, to taste
1 clove of garlic
extra virgin olive oil, as needed
fresh basil, to garnish


Take out only the whole peeled tomatoes from the can.

Salt them lightly and put them on a paper towel to lose excess water.

Breadcrumb the stale bread and put it into a food mixer with the parsley, chopped garlic, parmesan (leaving a little aside), any remaining broken tomatoes from the can, salt, pepper and a little olive oil. Blend until mixed but not too smooth.

Fill the tomatoes with the bread mixture and sprinkle some parmesan on the top and drizzle with olive oil.

Line an oven dish with parchment paper.

Place the tomatoes carefully on the dish and add the vegetable stock to the bottom. Seal the dish with foil and bake in a fan-assisted oven at 340°F.

Remove the foil and change the oven to a grill function to brown the top of the stuffed tomatoes.

Garnish with a few fresh basil leaves to serve.

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