A Tomato Recipe from Italy: Pomodori Gratinati for Your Table

RECIPES

Pomodori Gratinati

PREP TIME: 20 MINUTES

COOKING TIME: 30 MINUTES

SERVES: 18

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The inspiration for this recipe on my Easter table started with a visit to San Marino, a tiny, historic republic tucked within central Italy, where my cousin lives. Together in her kitchen, perched on a mountain with sweeping countryside views, I discovered this simple yet flavorful dish from the region.

Pomodori—simply means tomatoes in Italian—are the heart of this dish, transformed with just a few humble ingredients into something unforgettable.

We slowly heat the tomatoes to draw out their moisture, then roast them with Italian breadcrumbs until golden and crisp, locking in all that juicy, concentrated flavor. It’s one of those dishes that pairs effortlessly with just about anything.

I brought the recipe home and made it for Easter, where it completely stole the show. I have a feeling it’s going to become one of my go-to sides, perfect for any dinner that needs something easy, elevated, and make-ahead friendly.

And here’s a bonus: they’re just as good the next day. Reheat them, tuck them into a sandwich, or toss them with pasta—the possibilities are endless.

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Ingredients:

9 fresh off-the-vine medium tomatoes

200g breadcrumbs

100g grated Parmesan cheese, divided

5 fresh garlic cloves, minced

2 tbsp fresh parsley, chopped

½ tsp salt

15 tbsp olive oil

Directions:

1.Preheat oven to 400°F.

2.Remove the core of the tomatoes, then slice them in half. Place cut-side down in a cast iron skillet or nonstick pan.

3.Set the skillet over medium-low heat and cook for 1-2 minutes, just until the tomatoes begin to release their moisture and lightly sizzle. Be careful not to overheat—remove promptly before they start to soften. Transfer to a baking sheet, cut-side up.

4.In a large mixing bowl, combine the breadcrumbs, 50g grated Parmesan cheese, garlic, parsley, and salt until well incorporated.

5.Add the olive oil, 1 tablespoon at a time, mixing with your hands until the mixture is evenly combined and resembles wet sand.

6.Take a handful of the breadcrumb mixture and press it firmly onto the cut side of each tomato. Sprinkle the remaining 50g grated Parmesan over the top.

7.Bake for 30 minutes, or until the topping is golden brown and crisp.

NOTES:

Tips for the Best Pomodori Gratinati

• Use ripe but firm tomatoes – You want them juicy, but sturdy enough to hold their shape while baking.

• Don’t skip the stovetop step – This quick pre-heat draws out excess moisture so the tomatoes roast instead of steam.

• Make ahead friendly – Assemble the tomatoes a few hours in advance and bake just before serving.

• Leftovers = gold – Chop them up for sandwiches, toss into pasta, or add to a grain bowl the next day.

Watch the Making of This Recipe →

And here’s the moment this recipe really came to life—in my cousin’s kitchen in San Marino. Watching it come together there made me realize just how simple ingredients can turn into something truly unforgettable.

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