Stuffed tomatoes recipe

I have been absent. I was first in Chicago doing interviews (hope they went well I am still waiting to hear back on most) and now am in puerto rico enjoying a bit of R&R. But today is time for world on a plate and I am happy to post stuffed tomatoes.

The theme for this month was stuffed vegetables and I decided to go with a super easy recipe that used to be one of my sister’s favorite recipe as a child.

I love this recipe because it comes with a lot of memories and because it combines the sweetness of tomatoes with the saltiness of the capers. The result is delicious!

As I said the recipe is simple. So simple that I don’t even have doses. Just go by taste adding a bit of this and a pinch of that until you get the “right” flavor. Here right is what taste good to you so be brave and experiment. The only thing you should be careful about is not to add too much garlic so that you don’t overpower the other ingredients.

Oh remember to check out the other stuffed vegetables from around the world at the bottom of this post!

#WorldOnAPlate: stuffed tomatoes

#WorldOnAPlate: stuffed tomatoes


  • tomatoes
  • bread crumbs
  • capers
  • parsley
  • olive oil
  • garlic


  1. Cut the tomatoes in half and de-seed them.
  2. Salt the tomatoes and place them upside down on a board so they can loose part of the water.
  3. Chop the capers, garlic and parsley and mix with the breadcrumbs and olive oil.
  4. Stuff the tomatoes with the mixture.
  5. Drizzle with oil and bake in a 400F oven until the stuffing is golden brown and the tomatoes are cooked (about 15 minutes).

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