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Easy stuffed tomatoes with ricotta salata and parsley featured image.
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5 from 2 votes

Easy Stuffed Tomatoes With Ricotta Salata And Parsley

Delicious stuffed tomatoes with garlic, breadcrumbs, parsley, ricotta salata, and topped with pecorino.  A perfect Italian side dish recipe.  
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4


  • 4 large Tomatoes
  • 1 cup Italian seasoned breadcrumbs
  • 1 cup grated ricotta salata
  • 1/4 cup pecorino
  • 1 cup chopped parsley
  • 3/8 cup extra virgin olive oil
  • 5 cloves minced garlic
  • 1 cup water
  • 1 cup dry white wine
  • 1/2 tsp kosher salt
  • 1/4 tsp crushed red pepper flakes


  • Preheat oven to 400f and place oven rack in middle.  Chop parsley and mince garlic cloves.  Grate 1 cup of ricotta salata and 1/4 of pecorino.
  • Saute garlic in cast iron or other oven proof baking pan for 2 minutes on medium-low heat in 1/4 cup of extra virgin olive oil.
  • Add cup of breadcrumbs to the garlic and mix.  Turn off heat and set aside.
  • Cut off tops of the tomatoes and core out the pulp and seeds.  Chop the pulp and seeds and place in a bowl with the ricotta salata, parsley and crushed red pepper.  Mix well.
  • Add the bowls mixture to the garlic and breadcrumbs.  Stir well to make the stuffing.
  • Season the inside of each tomato with the 1/2 tsp of salt.
  • Stuff each tomato and place in an oven safe pan.  Pour 1 cup of wine and 1 cup of water into the pan so that the liquid is about 1 inch high.  If any stuffing is leftover place in the liquid.
  • Cover the tomatoes with foil and bake in oven for 30 minutes or until fork tender.  Remove foil and broil the tomatoes for 5 minutes more being careful to pay attention and not burn them.
  • Plate the tomatoes with a drizzle of extra virgin olive oil and a sprinkle of the pecorino.  If desired spoon the wine mixture over the tomaotes.  Enjoy!


There might be some leftover stuffing mixture that can be left in the pan with the wine and water to make a sauce.  
If choosing to not use the wine just increase the water to 2 cups.
If using a different cheese be careful with the salt level.  Feta is very salty and I would not add any more salt to the dish.


Calories: 360kcal | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Sodium: 370mg