• Italian stuffed vine tomatoes

Italian stuffed vine tomatoes

Delicious and juicy Italian recipe

2 cherry 200
  • Brunch
  • Easy
  • 15mins
  • 0
  • 4 persons


  • 1

    Make a X cut on bottom of each tomato and blanch in boiling water for 15-20 seconds, remove and refresh in ice cold water. Remove excess skin and pat dry.

  • 2

    Cutt off the top of tomatoes and scoop out flesh and seeds. Salt and leave upside down to dry out.

  • 3

    Cut bread into small cubes and toast in an oiled pan until golden brown. Remove and cool.

  • 4

    Roughly chop Ghiotti Sicilian olives, capers and mix with Ghiotti cherry mozzarella and bread cubes in a bowl.

  • 5

    Add roughly torn basil leaves, olive oil and season to taste.

  • 6

    Carefully spoon the mixture into the tomatoes and finish with fresh basil leaves and extra virgin olive oil.



  • ADSS