Baked Cherry Tomatoes Stuffed with Bulgur
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 25
- Carbohydrates g 3.5
- of which sugars g 1
- Protein g 1.3
- Fats g 0.7
- of which saturated fat g 0.28
- Fiber g 1
- Cholesterol mg 1
- Sodium mg 61
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 60 min
- Makes: 24 pieces
- Cost: Low
PRESENTATION
Pomodorini gratinati ripieni are just, well, super tasty. Seriously, they give Mediterranean appetizers a tasty twist by blending juicy cherry tomatoes with the grainy goodness of bulgur. And you know what? These stuffed tomatoes really stand out with their tender texture and vibrant colors—thanks to a delightful mix of finely diced carrots, zucchini, fresh peas, and a crunchy kick from toasted pine nuts. It's no wonder pomodorini ripieni di bulgur are a hit at any summer gathering. Each tomato gets filled with this savory mix, and just before they hit the oven, there's a generous sprinkle of grated Emmenthal cheese. The cheese turns golden and bubbly, giving those cheesy, crispy tops that everyone loves in antipasti con bulgur. For real, the blend of Middle Eastern bulgur and Mediterranean veggies keeps things light, while the gratin finish offers a nod to traditional techniques without losing that moist, summery vibe.
Perfect for sunny days and outdoor tables, a tray of pomodorini al forno con bulgur is the kind of dish people reach for first. They're easy to grab—pretty much—and packed with flavor in every mouthful. The combo of sweet cherry tomato and earthy bulgur, with pops of veggie crunch and creamy cheese, makes these pomodorini gratinati al bulgur ideal for anyone who loves vegetarian recipes or just wants something a bit different from the usual party snacks. Folks often switch up the veggies or swap the cheese for a sharper taste, so you can really play around with your own versions. Try serving these as pomodorini ripieni vegetariani alongside a fresh salad or as part of a bigger spread for a casual dinner. Using bulgur in a Mediterranean-style appetizer is clever, honestly, and opens the door to all sorts of pomodorini farciti al forno experiments. With their tangy centers and crispy tops, these little stuffed tomatoes make any meal feel a bit more festive and way more colorful. Which is great, right?
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INGREDIENTS
- for 24 cherry tomatoes
- Cherry tomatoes 2.67 cups (400 g)
- Carrots 1.5 oz (40 g)
- Baby Zucchini (summer squash) 1 oz (30 g)
- Peas 0.1 cup (30 g)
- Pine nuts 1 tbsp (10 g) - toasted
- Fresh scallion 1
- Emmentaler cheese to taste - to grate
- Fresh ginger to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Baked Cherry Tomatoes Stuffed with Bulgur
To prepare the baked cherry tomatoes stuffed with bulgur, start by washing and thoroughly drying the cherry tomatoes. Place them on a cutting board and cut off the top with a knife, setting it aside 1. Scoop out the tomatoes with a spoon to remove the seeds 2 and let them drain upside down on a rack 3.
Meanwhile, prepare the filling: peel a carrot, place it on a cutting board, cut it into sticks, and then dice them 4. Rinse a zucchini well under water and trim it. Then cut it into sticks and dice 5. Now shell the fresh peas into a bowl, discarding the pods 6; you should obtain 30 g (1 oz) of shelled peas.
Then take a fresh spring onion, remove the stem and base, and chop it 7. Heat the oil in a large non-stick skillet and let the spring onion soften over low heat 8. Then add the finely chopped carrots 9.
Add the shelled peas 10 and cook over low heat for about 20 minutes. In the last 5 minutes of cooking, add the diced zucchini 11, salt, and pepper, and finish cooking. Once cooking is complete, add the freshly grated ginger 12.
At this point, cook the bulgur: pour the water into a saucepan, add half a teaspoon of salt, and bring to a boil, then add the bulgur and cook for 7 minutes 13 or consult the cooking times indicated on the package. Once cooked, when the bulgur has absorbed the cooking water and swelled, cover for 5 minutes 14. After this time, add it to the vegetables and, if necessary, adjust the seasoning with salt and pepper 15.
Add the toasted pine nuts to the bulgur with the vegetables 16 and stir to combine everything. Now take a baking dish or tray, drizzle with a little oil 17, and place the hollowed-out cherry tomatoes 18, lightly salting them.
Then fill them with the bulgur and vegetable mixture 19. Grate the desired amount of Emmental 20 and sprinkle it over the stuffed tomatoes 21.
Take the tops of the cherry tomatoes that you set aside and place them on top of the stuffed tomatoes, closing them 22. Once closed, bake in a preheated static oven at 356°F (180°C) for 20 minutes, if using a convection oven, bake at 320°F (160°C) for 10 minutes 23. When they are golden and slightly roasted 24, remove from the oven, let them cool slightly, and serve!