Pomodori Farciti all’Erbette Recipe
These savory herb-stuffed tomatoes combine fresh Italian herbs, prosciutto, and melty cheese for a rich yet balanced side dish or appetizer.
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.
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