Baked Tomatoes with Einkorn Bread Crumbs

This recipe for baked tomatoes with einkorn bread crumbs comes straight from Giulia’s family table, passed down from her uncle Mike and originally made by her American grandmother in New London, Connecticut. Giulia remembers it fondly as a classic dish in Italy too—so common that it often appeared on her school lunch menu. Ripe tomatoes are filled with a savory mixture of garlic, parsley, Parmigiano Reggiano, and golden einkorn breadcrumbs, then baked until tender and fragrant. You can make the crumbs from any leftover einkorn bread on hand (sourdough is especially delicious!) or follow our simple recipe for a quick breadcrumb loaf! Serve tomatoes warm from the oven or chilled the next day, these tomatoes are proof that sometimes the simplest recipes are the most cherished!

Instructions

1. As prep for this recipe, make sure you have einkorn breadcrumbs ready. These can be made either by blending leftover dry einkorn bread from previous baking. Alternatively, our quick einkorn breadcrumb loaf works great, made ahead of time. To make breadcrumbs, slice the bread and lay the slices flat on a baking sheet. Bake at 250°F around 10 minutes dry it out. Let cool to room temperature and then blend in a blender.
2. Preheat an oven to 400°F. After preparing the breadcrumbs, move on to prepping the tomatoes. Begin by slicing them in half, then coring the softer center with a spoon. Reserve the pulp in a bowl and set aside for later.
3. Once all the tomatoes are cored and ready to stuff, begin making the filling. In a bowl, combine the breadcrumbs, finely chopped garlic, chopped parsley, Parmigiano cheese, 1 tablespoon of olive oil, a pinch of salt and black pepper. Mix well.
4. Take the reserved pulp and place it in a mesh strainer, press it lightly with your hands so as to remove most of the water. Add the strained tomato pulp to the breadcrumb mixture and then mix with your hands until well combined.
5. Lightly oil the bottom of a baking dish. Begin filling the tomato halves by grabbing about 3 tablespoons of filling and then stuffing the shell with your hands so that it is well-filled  and smooth on top, with a slight dome. Place filled tomatoes into the baking dish. Once all filled, lightly drizzle some olive oil over the top.
6. Bake the tomatoes in the oven for 30 to 40 minutes, keeping an eye on them towards the end of the baking time to avoid the tops from burning. They should come out nicely browned and the tomatoes should look softened.
7. Enjoy the stuffed tomatoes either warm right out of the oven, or cold the next day!