Pomodori alla marchigiana (Le Marche-style baked tomatoes)

Portion size: Serves 4 as a side
Hands-on time 15 min. Oven time 30 min
Difficulty: easy

Dairy-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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These Le Marche-style baked tomatoes are filled with flavour-packed breadcrumbs and baked until crispy. A tasty side to fish or protein.

Le Marche some great dishes, be they from its long stretch of coastline or further inland. Meat and fish are enjoyed in equal measure, with the former often barbecued and the latter cooked in rustic stews and soups. Fritto misto – a mix of meat, veg and fish, breadcrumbed/battered and deep-fried – is popular in restaurants, while olives all’ascolana (stuffed with ragù and deep-fried) is a god-tier aperitivo snack. Discover all the good stuff Le Marche has to offer in our food lover’s guide to the region.

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Ingredients

450g medium-large tomatoes, halved horizontally (you want a robust fleshy tomato such as jubilee or san marzano)
1 garlic clove, finely chopped
20g parmesan or vegetarian equivalent, finely grated
50g fresh breadcrumbs
1 rosemary sprig, leaves finely chopped
2-3 parsley sprigs, finely chopped
Olive oil to drizzle

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Method

Heat the oven to 200°C fan/ gas 7. Arrange the tomatoes in an oven dish, cut-side up, and sprinkle the tops with a little salt. In a small bowl, stir together the garlic, parmesan, breadcrumbs and herbs, then season with salt and pepper
Divide the breadcrumb topping evenly over the tomatoes. Drizzle with a generous amount of olive oil and bake for 25-30 minutes or until the tomatoes are tender and the topping is golden brown.