Oven panko baked tomato gratin filled with capers basil and olives


  • Preheat the oven to 180 Celsius.
  • Cut the top of each tomato and scoop out the pulp leaving half of pulp on it.
  • In a bowl mix all other ingredients well.
  • Stuff tomatoes and place in a baking tray or dish.
  • Cover with aluminum foil to prevent over browning the stuffing.
  • Bake for about 20 minutes and serve hot.


  • O’Food bread crumbs 20 gr
  • Large tomato 2 pieces
  • Capers chopped 10 gr
  • Green olive chopped 20 gr
  • Garlic clove choppes 7 gr
  • Extra virgin olive oil 15 ml
  • Basil leaf sliced few leaf
  • Table salt to taste
  • Crushed black pepper to taste
  • Oregano to taste
  • (optional) Grated parmesan cheese for stuffing

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