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Lisa’s Stuffed Tomatoes

Stuffed Tomatoes

Stuffed tomatoes are an excellent side dish, or contorno, as Lisa calls them, with the Italian word, in her Sunday Dinner menus. The Besciamella Sauce, Parmigiano Reggiano, and spinach make them absolutely delicious too. Lisa first discovered these recipes while visiting Emilia-Romagna and staying with family friends as a child. If you’re following the Girl Dinner craze (or, as Lisa and her daughter like to call it “apericena”), these stuffed tomatoes make an excellent main dish with some other light snacks (think mortadella- also from Emilia-Romagna!). Buon Appetito e tutti a tavola!

You can watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.

Lisa’s Stuffed Tomatoes Emiliana


Stuffed Tomatoes

8 round tomatoes (campari or vine ripened, medium sized)

2 egg yolks

1/2 cup imported Parmigiano Reggiano, grated

Sicilian Sea Salt

For the Besciamella: 

1/4 cup unsalted butter

1 cup flour

2 cups whole milk






To make the Besciamella, melt the butter in a medium sized sauté pan. Add flour and milk, alternating each until the Besciamella is smooth. Remove from heat. Add the grated Parmigiano and 2 egg yolks, and a pinch of sea salt. Stir well. Wash the tomatoes and cut off the tops and clean out all the pulp and seeds with a spoon. Butter the bottom of a medium-sized casserole. Stand the tomatoes up in the casserole and distribute the cheese Besciamella sauce among the tomatoes, filling to the top. Top each tomato with a teaspoon of grated Parmigiano. Bake at 300 for 30 minutes until golden and bubbly.

Lisa’s Stuffed Tomatoes Florentine


8 round tomatoes (campari or vine ripened, medium sized)

1 lb frozen, chopped spinach

1/2 onion

3 tablespoons Extra Virgin Olive Oil

4 cloves of garlic, chopped

1/2 cup grated Parmigiano Reggiano


Wash the tomatoes, cutting off the tops and cleaning out the pulp and seeds. In a sauté pan, place olive oil, garlic and onions, sauté until the onions are translucent. Place the onion and garlic mixture in a bowl. In the same pan, dry sauté the frozen spinach, cooking until the spinach is all thawed and there is no liquid in the pan. Return the onions and garlic to spinach. Add grated Parmigiano Reggiano to the spinach mixture. Stuff each tomato with the spinach mixture and top each tomato with grated Parmigiano Reggiano. Bake for 30 minutes until the cheese is golden and bubbly.

Stuffed Tomatoes


  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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