Apulian Baked Tomatoes

Name: Apulian Baked Tomatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Parsley minced 2 spoonfuls; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Anchovies in oil 0.75 oz; Vegetable broth; Extra virgin olive oil 1 tbsp; Breadcrumbs ¼ cup; Capers in vinegar 1 ½ tsp; Basil minced 6 leaves; Cluster tomatoes 4 firm and ripe 1.3 lbs

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118

Calories per serving

Lactose Free

Energy Kcal 118
Carbohydrates g 16.3
of which sugars g 5.9
Protein g 4.8
Fats g 3.8
of which saturated fat g 0.6
Fiber g 2.2
Cholesterol mg 6
Sodium mg 438

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

So... Here's the thing, Pugliese-style gratin tomatoes—seriously good stuff. Straight from Puglia, Southern Italy, these Italian baked tomatoes are all about fresh, juicy goodness. You know, they really really celebrate tomatoes. And how? By turning them into a tender, flavor-packed side or starter that's pretty much unbeatable.

Thing is, it starts simple. Just slice the tomatoes horizontally, scoop out the pulp, and sprinkle some salt to draw out that extra moisture. Then, each tomato half gets this amazing filling: breadcrumbs, anchovies, capers, basil, garlic, parsley, a little olive oil, and black pepper. And look, this combo? It just captures the Mediterranean heart.

Once they are baked, you get these golden, aromatic beauties. That slightly crispy topping? Perfect. It's what locals call "arraganati" style—super traditional. These Pugliese-style gratin tomatoes work for any occasion, offering a moist and savory bite. Pair them with roasted meats or grilled fish, and you can't go wrong.

Some families in Puglia—yeah, really—might throw in a sprinkle of grated pecorino for extra flavor, but here's the deal: this version keeps it simple. Quality tomatoes, anchovies, capers—nothing more. It is that traditional Italian recipe where you can taste the region. Earthy, herb-flecked, with just the right tangy tomato juice.

They're great at room temperature, too—perfect for summer picnics or backyard hangs. As far as Southern Italian cuisine goes, this Apulian tomato dish is, for sure, pure comfort food. The blend of sweet tomato, herby stuffing, and crispy top is just simple goodness. Straight from Puglia’s kitchens to your table. If you’re after a taste of authentic Italian flavor, this dish is a must-try. It's tradition and taste, perfect for any meal.

How to prepare Apulian Baked Tomatoes

To make Apulian baked tomatoes, get 4 firm round tomatoes weighing about 5 oz each that are more or less uniform. Wash the tomatoes under running water 1, then cut them about ¾ of their height 2, keeping the top with the stem aside to use as garnish for the final dish. Use a small knife to carve around the circumference of the tomato, then, with a teaspoon, scoop out the pulp 3;

salt the inside of the tomatoes 4 and place them upside down on a rack 5 to drain (for about 20 minutes), allowing them to lose their moisture. Place the breadcrumbs in a bowl 6,

drain the anchovies from their preserving oil and chop them 7 and add them to the breadcrumbs 8, also drain the pickled capers and add them to the filling 9,

the crushed garlic 10, the chopped parsley and basil 11, the oil 12,

the salt 13 and the broth 14, adding it little by little until the filling is soft 15. To prepare the vegetable broth, follow the instructions on the Vegetable Broth cooking school page Vegetable broth.

Now take the tomatoes and fill them with the mixture using a teaspoon 16, grease a baking dish with oil 17, place the tomatoes inside 18, and bake in a preheated static oven at 400°F for about 40 minutes (or 350°F fan-forced for 30 minutes).

As soon as the tomatoes are slightly wrinkled and the surface is golden brown 19, remove them from the oven, let them cool, transfer them to a serving dish, and garnish with the top you set aside 20. Serve your Apulian baked tomatoes with a fresh salad if desired 21.

Storage

Store Apulian baked tomatoes in the refrigerator for a couple of days in an airtight container.
They can be frozen after being cooked and defrosted directly in the oven before serving.

Tip

If you wish, to make the filling of the Apulian baked tomatoes even more flavorful, you can add minced mint leaves or chives and optionally one or two tablespoons of grated Pecorino cheese.

For the translation of some texts, artificial intelligence tools may have been used.

Apulian Baked Tomatoes

PRESENTATION

How to prepare Apulian Baked Tomatoes

Storage

Tip

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