Ligurian baked stuffed tomatoes

Jump to recipe

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.

Then, if you like baked vegetables you can also try to cook my Ligurian stuffed vegetables or my stuffed zucchini flowers.

Have fun!

Ligurian tomato
Ligurian stuffed tomatoes baked
pomodori ripieni Liguri _ Ligurian stuffed tomatoes
Pomodori ripieni al forno liguri _ Ligurian Stuffed baked tomatoes

Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

Discover my cookbook

Book an on-line
cooking class

Join my cooking
course on-demand

You may also like

Genoa style artichokes frittata: february.

Genoa style artichokes frittata: february.

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the artichokes of Albenga, better known as thorny violet artichokes of Albenga (carciofo violetto di Albenga). Their peculiarity? The...

read more
Pumpkin Farinata

Pumpkin Farinata

If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, though, except the inhabitants of Sestri Ponente,  an ancient large district of...

read more
Zembi d’arzillo, the Ligurian fish ravioli

Zembi d’arzillo, the Ligurian fish ravioli

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the curious name of this preparation, “zembi” might come from the Arabic...

read more

Join me on my food journeys