sides sardinian

Pomodori Gratinati

Baked ripe tomatoes filled with toasted breadcrumbs, extra virgin olive oil, oregano, and Sardinian sea salt.

Vegan Dairy-Free Nut-Free
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Prep 40 min
Cook 22 min
Total 1h 2m
Servings 4
Difficulty Easy

Ingredients

Tomatoes

Topping

Seasoning

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Instructions

  1. Wash the tomatoes and cut each one in half.

  2. Scoop out the watery seeds and let the tomatoes drain on kitchen paper for about 30 minutes.

  3. Oil a lined baking tray. Place the tomato halves cut side down and bake at 180 C for 6 to 7 minutes.

  4. Mix the breadcrumbs with olive oil, salt, and oregano.

  5. Turn the tomatoes cut side up and cover each half with the breadcrumb mixture.

  6. Drizzle with a little more oil and bake for about 15 minutes, using fan heat for the final 5 minutes to brown the crumbs.

Storage & Meal Prep

Serve warm or at room temperature. Refrigerate leftovers for up to 2 days.

Variations

  • With Basil: Add chopped basil to the breadcrumbs after baking for a sweeter finish.
  • With Garlic: Add a small grated garlic clove to the crumb mixture.
  • With Pecorino: Add 30 g grated pecorino if you want a richer non-vegan version.

FAQ

Why bake the tomatoes upside down first?

It dries the cut side and keeps the final dish from becoming soupy.

Can I use cherry tomatoes?

Yes, but shorten the first drying bake because they lose water faster.

Should the breadcrumbs be fresh or dry?

Use fresh toasted breadcrumbs if possible; they absorb oil and brown well.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Vegetables
Tomato (Red, Ripe)
1033 g
Grains & Bread
Plain Breadcrumbs
60 g
Oils & Fats
Extra Virgin Olive Oil
67 g
Herbs & Spices
Dried Oregano
1 g

Per Serving

256kcalCalories
4gProtein
21gCarbs
18gFat
4gFiber
Sodium
123mg5% DV
Potassium
645mg14% DV
Calcium
67mg5% DV
Iron
2mg11% DV
Magnesium
36mg9% DV
Vitamin C
36.2mg40% DV
Vitamin A
109µg12% DV
Vitamin K
32.3µg27% DV
Folate
62µg16% DV
Tomato (Red, Ripe)
Plain Breadcrumbs
Extra Virgin Olive Oil
Dried Oregano
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pomodori Gratinati belongs on the Sardinian home table. I build it around ripe field tomatoes, toasted breadcrumbs, and olive oil.

I wash the tomatoes and cut each one in half. I scoop out the watery seeds and let the tomatoes drain on kitchen paper for about 30 minutes.

I turn the tomatoes cut side up and cover each half with the breadcrumb mixture. I drizzle with a little more oil and bake for about 15 minutes, using fan heat for the final 5 minutes to brown the crumbs.

Part of: Tomatoes Fresh, Passata, and Canned

Related: Sardinian Ingredients Guide | Vegetable Forward Mediterranean Cooking