Baked in the oven or cooked in a pan, scented with aromatic herbs, here is a quick and flavorful side dish that can also become a main course.
Baked tomatoes with herbs is a typical side dish from the Marche region and southern Italy in general. They’re very simple to prepare and combine well with many meat, fish, cheese or vegetarian main courses. You can also use them on pasta because they’re very juicy and tasty on the inside and the crispy breadcrumbs give a particular consistency that can provide an extra kick to many first courses.
Recipe for Marche-style tomatoes:
In order to prepare this side dish you first have to choose a good tomato. It should be red, round, ripe, but not too ripe, and medium-sized. San Marzano tomatoes are good as long as they are soft and red. Beefsteak tomatoes are not good.
Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt.
Season them with a mix prepared with a omatoes,minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil and a pinch of salt. For a more summery flavor and aroma you can use basil and mint instead of other herbs. Season everything with a little oil and bake at 400° F for about 25-30 minutes until the breadcrumbs are golden brown.
From side dish to main course
To transform this recipe into a tasty main course for the entire family, we suggest stuffing the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and putting them in the oven. For children you can choose a cheese that melts, like fontina, to be cut into cubes along with some ham.
Also in the pan
If you don’t feel like turning on the oven because it’s too hot, try cooking them in a pan. Place the tomatoes seasoned with herbs and breadcrumbs in a non-stick pan. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all the liquid has evaporated.
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