Apulian-style stuffed tomatoes: traditional recipe with basil oil

Puglian Stuffed Tomatoes are an authentic expression of summer Mediterranean cuisine, where the generosity of the land is fully displayed in all its richness. This dish represents the art of transforming simple and genuine ingredients into a creation that celebrates the most intense and characteristic flavors of the warm season.

The strength of this recipe lies in the perfect balance between the natural sweetness of ripe tomatoes and the savory aromatic filling, prepared with a mix of fresh herbs, capers, anchovies, and aged Pecorino cheese. Our basil-infused oil is not just an ingredient, but the common thread that binds all the flavors, enhancing the freshness of the herbs and creating a harmony of aromas that evokes Mediterranean gardens at sunset.

This ancient preparation stands out for its versatility: stuffed tomatoes can be served both as a rustic appetizer and as a rich and flavorful side dish, perfect to accompany grilled meats or as a main course in a vegetarian menu.

Slow baking in the oven allows the flavors to concentrate and the tomatoes to develop that characteristic golden crust that pleasantly contrasts with the softness of the pulp. Accompanied by lampascioni (wild hyacinth bulbs) in extra virgin olive oil, the dish is completed with a delicate bitter touch that balances the sweetness of the tomatoes, creating a complex and satisfying taste experience.

Every bite tells the story of a sun-kissed land, where each ingredient expresses its natural characteristics to the fullest. Puglian Stuffed Tomatoes are ideal for outdoor summer lunches, informal dinners with friends, or as a traditional dish to rediscover on special occasions. An authentic way to bring all the flavor and color of the Mediterranean summer to your table.

Preparation time: 30 minutes
Resting time: 20 minutes
Cooking time: 40 minutes
Difficulty: Medium
Servings: 6 people

INGREDIENTS

6 medium round red tomatoes
2 cloves garlic
50 g of parsley, oregano, basil, and mint (cleaned weight)
30 g pickled capers
5 anchovy fillets in oil
60 g breadcrumbs
35 g aged Pecorino cheese, grated
50 g basil-infused oil
250 ml vegetable broth
salt
pepper

to accompany:
lampascioni in extra virgin olive oil

PREPARATION

Wash the tomatoes, dry them, then cut off the "cap" and set it aside. Using a small knife and a spoon, hollow them out, then sprinkle them with salt and leave them upside down to expel excess water for about 20 minutes.

Meanwhile, prepare the filling: blend the peeled garlic cloves, aromatic herbs, drained capers, anchovies, breadcrumbs, Pecorino cheese, oil, and 150 ml of broth in a food processor until you obtain a filling with a pesto-like consistency.

Carefully dry the inside of the tomatoes with paper towels, place them on an oiled baking dish and fill them with the prepared filling, pressing lightly; also bake the "caps", drizzle with a final touch of oil and cook at 180°C for about 40 minutes or until the tomato skins are wrinkled and a crust has formed on top. Halfway through cooking, moisten with the remaining broth.

Serve warm, decorating the tomatoes with the caps placed on top of each. Finish with a drizzle of raw basil-infused oil and serve accompanied by lampascioni.