Pugliese-style Gratin Tomatoes

Pugliese-style gratin tomatoes are a simple and tasty dish, ideal as a side or an appetizer. Here’s the recipe:

Ingredients

• 4 ripe but firm tomatoes
• Breadcrumbs (as needed, about 4 tablespoons)
• 2 cloves of garlic
• Generous amount of chopped fresh parsley
• Salt to taste
• Pepper to taste
• Extra virgin olive oil (EVO)
• (Optional) Grated Parmesan cheese or other grated aged cheese

Preparation

1. Cleaning the tomatoes: Take the tomatoes and cut them in half horizontally. Remove the seeds with a teaspoon, taking care to keep the “cup” shape of the tomato.
2. Preparing the filling: In a bowl, mix the breadcrumbs with finely chopped garlic and parsley. If you’ve opted to use cheese, add it to the mix. Season with salt and pepper to taste.
3. Stuffing: Place the tomato halves on a baking sheet lined with parchment paper. Fill them with the breadcrumb mixture, pressing it down lightly so that it sticks well.
4. Dressing: Drizzle the tomatoes with a trickle of extra virgin olive oil to help with the gratin process and to add flavor.
5. Cooking: Preheat the oven to 200 °C (392 °F) and bake the tomatoes for about 15-20 minutes or until the breadcrumbs turn golden and crispy.
6. Finishing: Remove from the oven and let cool slightly before serving.

Curiosity

Gratin tomatoes are a typical preparation from Southern Italy, particularly from Puglia. The recipe can vary from family to family and often includes variations with additions like olives, capers, or anchovies. This dish highlights the sweetness of the tomato combined with the crunchiness of the gratin and the aromatic taste of garlic and parsley. It is also very versatile and can be prepared in advance, then reheated before consumption.

If you need suggestions for substituting any ingredients or adaptations, I am here to help!