Stuffed Tomatoes or Pomodori Ripieni

Fire up your Ciao Bella Pizza Oven. Aim for 400°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Using a sharp knife cut a slice off of the top of each tomato and reserve.

With a spoon gently scoop out the tomato pulp and seeds and transfer it to a bowl.

Chop the tomato pulp into even pieces. Set these aside.

Slice the stale bread into small cubes (1/4 inch) and toast it inside the Ciao Bella Pizza Oven in a Pre-Seasoned Cast Iron Skillet Pan with some Zerillo Premium Extra Virgin Olive Oil.

Toast the bread crumbs for a few minutes until they are golden brown.
Be careful not to overcook the bread.

After removing the bread crumbs, in the same skillet, add some Zerillo Premium Extra Virgin Olive Oil.

Next, add in the diced onions. Cook the onions together with the oil for a couple of minutes until the onions begin to brown.

Now, stir in the tomato pulp that was previously cut into small pieces, and add salt to taste.

Let the sauce cook for 5 to 10 minutes or so until it starts releasing its flavours.

Once ready, remove the sauce from the pan and add it to the prepared bread crumbs.

Add the chopped capers, a pinch of salt and black pepper, and a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil. Toss to coat everything together.

Take the tomatoes and sprinkle the inside of each tomato with some of the salt.

Fill the tomatoes with the bread crumb mixture and cover with the reserved tomato tops.

Repeat with the remaining tomatoes.

Transfer the filled tomatoes next to each other in a Pre-Seasoned Cast Iron Skillet Pan, add a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil on top, and finish the tomatoes inside your Ciao Bella Pizza Oven at 360°F for 10 to 15 minutes.

Serve your stuffed tomatoes still warm with a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil and garnished with some fresh basil.