Sicilian Stuffed Tomatoes



Sicilian Stuffed Tomatoes

Stuffed tomatoes are a delight for the eyes and palate: they are baked, it’s true, but they are indispensable in summer... today we introduce you to an island variant, the Sicilian stuffed tomatoes! A concentration of Mediterranean flavors: the filling made from tomato pulp, breadcrumbs, caciocavallo cheese, and primo sale cheese (or preferably Tuma if you can find it) is enriched with capers, anchovies, and parsley, with the unmistakable aroma of dried oregano. This dish is typically served as an appetizer and is prepared in different ways according to taste and family tradition. Sicilian stuffed tomatoes are also perfect as a main course, side dish, or even as a single dish. Additionally, Sicilian stuffed tomatoes are very simple to prepare, and for this reason, we are sure you will appreciate them even more!

Try these variants of stuffed tomatoes:

  • Tuna stuffed tomatoes
  • Panzanella stuffed tomatoes
  • Gratinated tomatoes
  • Apulian style gratinated tomatoes
  • Grandma's stuffed tomatoes
Cluster tomatoes 6
Caciocavallo cheese 2.8 oz (80 g) - (to grate)
Breadcrumbs 1 ½ cup (80 g) - coarse
Primosale cheese 1.4 oz (40 g)
Salted capers 1.4 tbsp (20 g)
Anchovies 0.7 oz (20 g)
Garlic 1 clove
Parsley to taste
Oregano to taste
Extra virgin olive oil to taste
Fine salt to taste

How to prepare Sicilian Stuffed Tomatoes

To prepare Sicilian stuffed tomatoes, take 6 cluster tomatoes, wash and dry them 1. Cut off the tops 2 and set them aside, then scoop out the insides of the tomatoes using a spoon 3.

Pour the pulp into a bowl and set aside 4. After emptying them, lightly salt the insides of the tomatoes 5 and place them upside down on a rack, along with the tops 6. Let the tomatoes drain while you continue with the recipe.

Chop the anchovies 7 and the capers that you have previously desalted 8. Heat a drizzle of oil in a pan, then add the tomato pulp 9.

Add the capers 10, the anchovies 11, and the grated garlic 12, although if you prefer, you can use the whole clove and remove it later.

Cook over medium heat for 10 minutes, mashing the tomato pulp with a wooden spoon 13. After this time 14, transfer the mixture to a bowl and let it cool. Meanwhile, cut the primo sale cheese into cubes 15.

When the mixture has returned to room temperature, add the breadcrumbs 16, the grated caciocavallo cheese 17, and the primo sale cheese cubes 18.

Also add the chopped parsley 19 and mix well 20. At this point, take the drained tomatoes and place them in a baking dish lined with parchment paper, then fill them with the mixture 21. Also place the tops in the baking dish.

Finish with a bit of dried oregano 22 and a drizzle of oil 23. Bake in a preheated static oven at 390°F for 25 minutes, then continue cooking for another 5 minutes in fan mode or until golden brown 24. Your Sicilian stuffed tomatoes are ready to be served, hot or at room temperature!

How to store

Sicilian stuffed tomatoes can be stored in the refrigerator for up to one day. Freezing is not recommended.


If you wish, you can add a pinch of chili pepper to the filling!

Instead of primo sale cheese, you can use Tuma: this term usually refers to a fresh, unsalted cheese made from cow's or sheep's milk or a mix of the two. Being fresh, it is recommended to consume it within 2 weeks of production.