Tomatoes stuffed with herbs don’t sound like much—until you taste this. The first time I made pomodori farciti all’erbette, I couldn’t believe how much flavor came out of just a few simple ingredients.
Warm, savory, and packed with fresh herbs and melty cheese, these stuffed tomatoes are pure Italian comfort.
Perfect for brunch spreads, easy lunches, or as a family-friendly side dish that feels far fancier than it is.
What Makes Pomodori Farciti all’Erbette So Special?
This dish is a Southern Italian classic, often made in the summer when tomatoes are at their peak. But here’s what sets it apart: instead of breadcrumbs or rice, the filling is herb-heavy and rich with cheese and cured meat.
The combo of fresh mint, parsley, and sorrel (or spinach) adds a bright, almost citrusy depth that cuts through the richness of the egg yolks and provatura.
You get this soft, savory paste that bakes right into the tomato shell—and when it crisps slightly in the oven, it becomes something you’ll want to eat straight off the tray.
A Perfect Fit for Casual Dinners or Fancy Feasts
One of the best parts? These stuffed tomatoes are just as welcome at a laid-back weeknight dinner as they are at a holiday gathering.
They hold beautifully for serving, so you can make them ahead and reheat, or even serve them room temp as part of an antipasto spread.
Great for:
- Family-friendly dinners that feel elevated
- Impressive vegetarian-friendly sides (just skip the prosciutto)
- Light lunches paired with crusty bread or a side salad
- Meal prep—these reheat like a dream
Easy Swaps & Smart Substitutions
Can’t find provatura? No stress—fresh mozzarella is a perfect substitute and melts beautifully. Want to make it vegetarian? Just skip the prosciutto. You’ll still get that hearty, savory bite from the cheese and egg yolks.
Here are some simple adaptations:
- Dairy-free: Use a vegan cheese alternative and an egg yolk replacer like silken tofu or aquafaba.
- Low-carb: This dish is naturally low-carb—just skip the bread on the side.
- Gluten-free: Completely gluten-free as written, which makes it perfect for mixed-diet gatherings.
- Vegan: Omit the egg yolks and prosciutto, use plant-based cheese, and add mashed chickpeas or cooked lentils for texture.
Serving Tips for a Traditional Touch
In Italy, pomodori farciti all’erbette are often served warm with a ladle of ham broth, but I love them with a crusty piece of Italian bread to soak up the filling. They pair well with a chilled white wine or sparkling water with lemon—anything that balances the richness of the cheese and egg.
Some delicious serving ideas:
- Add to a picnic basket with marinated olives and focaccia
- Plate alongside grilled fish or chicken
- Serve on a bed of greens for a light, Mediterranean-inspired lunch
- Offer with a drizzle of balsamic glaze for extra tang
Why This Recipe Deserves a Spot in Your Rotation
Aside from how good they taste, pomodori farciti all’erbette are quick, forgiving, and deeply satisfying. It’s the kind of rustic comfort food that impresses without trying too hard.
The whole recipe comes together in about 30 minutes, and even with zero experience, it’s nearly impossible to mess up.
Here’s what you’ll love:
- Fast prep + fast cook time = weeknight hero
- Ultra-flexible for diet or pantry swaps
- Naturally elegant without extra work
- Great hot, warm, or room temp for any season or occasion
Whether you serve them as a cozy side or a light main dish, these Italian herb-stuffed tomatoes will absolutely steal the show.
Pomodori Farciti all’Erbette Recipe
Equipment
- Oven-safe frying pan (large enough to hold 6–8 halved tomatoes)
Ingredients
- ½ cup finely chopped fresh Italian parsley
- ½ cup finely chopped yellow or white onion
- ¼ cup finely chopped fresh sorrel or substitute arugula or spinach + squeeze of lemon
- 2 tablespoons finely chopped fresh mint
- 4 ounces prosciutto
- Salt to taste
- Freshly ground black pepper to taste
- 8 ounces Provatura cheese (or fresh mozzarella)
- 3 large egg yolks
- 6 to 8 medium fresh tomatoes
- 2 or 3 tablespoons extra-virgin olive oil
- Ham broth or crusty bread for serving (optional)
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine parsley, onion, sorrel, and mint. Tear prosciutto into small bits and add it to the mixture. Season with salt and pepper. Grate in the cheese, add egg yolks, and mix thoroughly until the mixture forms a thick paste.
- Slice the tops off the tomatoes and scoop out the insides with a spoon. Discard the tops and pulp. Fill each tomato with the herb mixture until full but not overly packed. The filling should sit flush with the top.
- Add enough olive oil to cover the bottom of a large oven-safe frying pan and place over medium heat. Pan-fry tomatoes cut-side down for 2–3 minutes. Flip carefully with tongs and cook another 2–3 minutes.
- Transfer the pan to the preheated oven and bake for 10 minutes.
- Serve hot. These are traditionally accompanied by ham broth, but crusty Italian bread is a delicious alternative.
Notes
- Adjust quantities of herbs and onion to taste.
- Provatura is a delicate cheese from Lazio; mozzarella works well as a substitute.
- For vegetarian variation, omit prosciutto and add sautéed mushrooms or sun-dried tomatoes.
- Best served fresh from the oven for optimal texture and flavor.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.