Tuscan Summer in Every Bite: Nonno Mario’s Stuffed Tomatoes.

We’re now in the heart of summer, and there are so many recipes to share and enjoy. It’s true that just last week I already brought you one featuring tomatoes, but this sun-kissed summer fruit is so incredibly versatile, it deserves more than one spotlight. Tomatoes can be prepared in countless ways and paired beautifully with herbs, meats, fish, rice, and of course, pasta.

My grandfather Mario, thanks to his work, had the chance to travel and work across many regions of Italy, from the South to the North. He first tasted a version of this dish in Rome over forty years ago. When he returned home from that trip, he created his own twist: adding capers and anchovies, which lend a rich, savory depth that perfectly enhances the tomatoes' natural sweetness and delicacy.

After spending the month of June in Tuscany, today, July 9, we find ourselves continuing the journey that began on July 1. We entered France through Jausiers on July 2 and have been traveling across the country toward Calais, where we’ll begin another adventure in the United Kingdom.

Here are some photos from our journey so far. I hope they bring you along for the ride!

Tuscan-Style Stuffed Tomatoes by Grandpa Mario

Serves 4–6 Ingredients:

• 10 large, ripe, round red tomatoes, smooth-skinned and perfect for stuffing

• 230 g (8 oz) soft white bread crumb (mollica di pane)

• 3 anchovy fillets in oil, finely chopped

• 25 salted capers, rinsed and chopped

• 2 small red onions, finely chopped

• 1 tbsp dry oregano

• 1 tbsp uncooked rice for each tomatoes (Roma or Baldo)

• 125 g (4.4 oz) mozzarella, well drained and diced

• 100 g (3.5 oz) scamorza, diced

• 4–5 tbsp plain breadcrumbs, plus extra for topping

• 7 tbsp high-quality extra virgin olive oil, plus more to finish

• Fresh basil, at least 10 leaves, chopped

• Fresh mint leaves, to taste, chopped

• Fresh parsley, a small bunch, chopped

• Salt and freshly ground black pepper, to taste

• 6 large Potatoes, peeled and diced small

Instructions:

1. Prepare the Tomatoes:
   Wash the tomatoes and slice off the tops (keep the lids). Carefully scoop out the pulp and seeds using a spoon, without breaking the outer walls. Sprinkle a little salt inside and place them upside down to drain for at least 30 minutes. Save the pulp.

2. Make the Filling:

   • In a large bowl, soak the bread crumb in the chopped tomato pulp until softened.

   • Add the anchovies, capers, onions, oregano, 10 tbsp raw rice ( 1 for each tomatoes), mozzarella, scamorza, chopped herbs (basil, mint, parsley), 4–5 tablespoons of breadcrumbs, salt, and pepper.

   • Mix everything together until the filling is moist but holds its shape.

3. Stuff the Tomatoes:
   Pat the tomatoes dry inside. Fill each one generously with the prepared stuffing. Sprinkle the tops with additional breadcrumbs and a small drizzle of olive oil. Replace the tomato lids.

4. Prepare the Baking Dish:
   Lightly oil a large baking dish and spread the diced potatoes on the bottom. Season them with salt, pepper, and a little olive oil.

5. Bake:
   Arrange the stuffed tomatoes on top of the potatoes. Drizzle everything generously with extra virgin olive oil.
   Bake at 180°C (350°F) for about 1 hour, or until the tomatoes are soft, the tops are golden, and the potatoes are beautifully roasted.

6. Serve:
   Let rest for about 10 minutes before serving. These stuffed tomatoes are also delicious at room temperature.

   

   Thank you so much for reading this post! I can't wait to continue my journey and explore new places with you, always carrying a piece of Tuscany with me and with you.