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Pomodori Gratinati (Crumbed Baked Tomatoes)! Recipe (with Video)

Peanut-free, Gluten, Easy
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Discover our Pomodori Gratinati (Crumbed Baked Tomatoes)! Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 30min


- 6 beefsteak tomatoes
- 1 c Breadcrumbs, homemade
- 3 slices of day old bread
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.25 c EVOO
- 1 tbsp Salt, to sprinkle on the tomatoes
- 1 tsp Ground black pepper
- 4 tbsp Italian parsley
- EV olive oil
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1. Pre-heat your oven to 365F.
2. Slice tomatoes in half horizontally.
3. Gently squeeze out the seeds and flesh from the cavities.
4. Salt generously and place upside-down on a wire rack for about 15 minutes to drain excess liquid.
Making the breadcrumb mixture
1. Mix together breadcrumbs, parsley, salt, pepper and a little of the oil at a time.
2. Use your fingertips to gradually mix in the oil until the mixture feels moist and holds together when pressed between 2 fingers. The amount of oil required will depend on your breadcrumbs and may require more than ¼ cup.
Filling and baking the tomatoes
1. Fill the tomato cavities with the breadcrumb mixture, pressing firmly to keep in place.
2. Position filled tomatoes close together on lined baking trays.
3. Drizzle a little more olive oil on the top and bake for approximately 30 minutes or until the tomatoes are soft and the breadcrumbs turn a golden color.
Daniela's suggestion
1. This breadcrumb mixture can be applied in the same manner to grilled capsicum, zucchini or eggplant. Enjoy!

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