Tomato gratin with Grana Padano Riserva

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Tomato gratin with Grana Padano Riserva


. Difficulty: Easy . Serves: 4 people . Preparation time: 30 minutes

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4 ripe tomatoes on the vine
70 g Grana Padano Riserva
80 g bread crumbs
1 tablespoon capers
extra virgin olive oil


Cut the tomatoes in half and scoop out the insides, transferring the tomato pulp to a bowl.

Coarsely chop the tomato pulp, add the bread crumbs, 2/3 of the grated Grana Padano Riserva, the chopped herbs, chopped capers, a pinch of salt and a drizzle of extra virgin olive oil.

Mix well until evenly combined.

Fill the tomatoes with 1-­2 tablespoons of the mixture, place them on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil and sprinkle with the remaining grated Grana Padano Riserva.

Bake the stuffed tomatoes in a preheated oven at 180°C for about 20 minutes, until golden on top.

Serve the tomatoes warm, garnished with fresh salad greens.