July 18, 2024
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+30° C

Bread-stuffed tomatoes


Preparation time
20 minutes

Cooking time
60 minutes

4 people

This is a summer recipe made with vegetables that allows using stale bread leftovers enhancing the flavor of succulent seasonal tomatoes. Bread-stuffed tomatoes are a good alternative to rice-stuffed tomatoes but are much tastier and more flavorful.


  • 8 ripe tomatoes
  • 4 tbsps grated Parmesan cheese
  • 2 eggs
  • extra virgin olive oil
  • parsley
  • pepper
  • 300 grs stale Tuscan bread
  • 4 tbsps grated pecorino cheese
  • 2 cloves of garlic
  • milk
  • salt


  1. Cut tomatoes in half and scoop out their pulp, that you mash and put aside.
  2. Let tomatoes drain upside down.
  3. Dip bread in hot milk, squeeze and put in a bowl.
  4. Add mashed tomato pulp, salt, pepper, oil, parsley, chopped cloves of garlic, Parmesan cheese and pecorino cheese.
  5. Crack eggs and stir mixture with a wooden spoon.
  6. Cover a baking pan with greaseproof paper where you place, slightly salt and stuff tomatoes with bread mixture.
  7. Put in the oven at 180°C/200°C for about one hour. Serve still hot.

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