Baked tomatoes with herbs is a side dish from Le Marche as well as some other southern Italian regions. It's simple to prepare and complements dozens of meat, fish, cheese-based, or vegetarian main courses. Juicy and flavorful on the inside and topped the crispy breadcrumbs, the baked tomatoes have a particular consistency that also goes nicely with pasta.
The recipe follows. This is one of those dishes that's cooked “by eye,” so quantities aren't given. But don't let that dissuade you – it's super simple. The steps are straightforward and the dish comes together nicely in the end.
Le Marche-Style Baked Tomatoes Recipe
Choosing good tomatoes is key. They should be red, round, medium-sized, and ripe – but not overripe. San Marzano tomatoes work well as long as they are soft and red but avoid beefsteak tomatoes.
Combine a minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil, and a pinch of salt, and mix together.
Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt, then flavor with the mixture. For a more summery flavor and aroma, you can substitute the said herbs with basil and mint.
Season everything with a little extra-virgin olive oil and bake at 400° F for about 25-30 minutes until the breadcrumbs turn golden brown.
From side dish to main course
To transform the recipe into a main course, stuff the tomatoes with mozzarella, scamorza, primo sale cheese, or tuna before sprinkling them with breadcrumbs and placing them in the oven. For children, choose a melting cheese like fontina. Cut it into cubes and use the cheese to stuff the tomatoes along with some prosciutto or ham.
Also in the pan
You can also cook the tomatoes on the stovetop. After they've been seasoned with herbs and breadcrumbs, place the tomatoes in a non-stick pan. Add around ½″ water and a little oil on the bottom, cover, and cook over medium-low heat for around 30 minutes until all the liquid has evaporated.
