Grandma’s stuffed tomatoes are a must on our summer tables.
In Liguria, the tomato par excellence are “cuore di bue” tomatoes, a tomato that has the shape of a beef heart. They are cultivated in all the vertical gardens of the Riviera and, intensively, in the Albenga plain.
The ones I used to make the recipe of stuffed tomatoes that you see here were not “cuore di bue” (which are portrayed in the photos below, for the sake of knowledge and for my love for Liguria 🙂 ) but round cluster tomatoes from the nearby garden, mature, soft, fragrant and therefore irresistible. You’ll forgive my culinary license.
In Italy the recipe of tomato stuffed usually provides for a stuffing made with rice.
Here in Liguria, on the other hand, we fill the tomatoes with bread soaked in milk, a whole other story. You’ll see that goodness!
Remember, it is important to drain very well tomatoes before filling them and cook them long and slowly in the oven.