Pomodori alla marchigiana (Le Marche-style baked tomatoes)

Name: Pomodori alla marchigiana (Le Marche-style baked tomatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4 as a side
Cuisine: Italian recipes
Ingredients: 450g medium-large tomatoes, halved horizontally (you want a robust fleshy tomato such as jubilee or san marzano); 1 garlic clove, finely chopped; 20g parmesan or vegetarian equivalent, finely grated; 50g fresh breadcrumbs; 1 rosemary sprig, leaves finely chopped; 2-3 parsley sprigs, finely chopped; Olive oil to drizzle

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 31 Aug 24
Updated: 31 Aug 24

Test kitchen approved

These Le Marche-style baked tomatoes are filled with flavour-packed breadcrumbs and baked until crispy. A tasty side to fish or protein.

For another summery side, try our Pantelleria-style cherry tomato salad

Serves 4 as a side
Hands-on time 15 min. Oven time 30 min

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Ingredients

450g medium-large tomatoes, halved horizontally (you want a robust fleshy tomato such as jubilee or san marzano)
1 garlic clove, finely chopped
20g parmesan or vegetarian equivalent, finely grated
50g fresh breadcrumbs
1 rosemary sprig, leaves finely chopped
2-3 parsley sprigs, finely chopped
Olive oil to drizzle

Method

Heat the oven to 200°C fan/ gas 7. Arrange the tomatoes in an oven dish, cut-side up, and sprinkle the tops with a little salt. In a small bowl, stir together the garlic, parmesan, breadcrumbs and herbs, then season with salt and pepper
Divide the breadcrumb topping evenly over the tomatoes. Drizzle with a generous amount of olive oil and bake for 25-30 minutes or until the tomatoes are tender and the topping is golden brown.

Recipe from September 2024 Issue

Nutrition

Nutrition: per serving

Calories: 133kcals
Fat: 8.1g
Protein: 3.6g
Carbohydrates: 9.5g (3.9g sugars)
Fibre: 1.5g
Salt: 0.2g

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Ingredients

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Nutrition

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