Three Tomatoes Make a Lunch

As the sun shines brighter and the days grow longer, the supermarket shelves are bursting with vibrant new produce.

Springtime is a magical season that inspires us to get creative with our lunches.

With so many colorful fruits and vegetables to choose from, it’s easy to create healthy and delicious meals.
For example, you can use fresh tomatoes to make a quick and easy dish that’s perfect for a vegetarian appetizer or side dish.

Tomatoes gratin is a classic dish that combines juicy tomatoes with crispy breadcrumbs and melted cheese. With just a few simple ingredients and less than an hour of cooking time, you can create a dish that’s both elegant and comforting.

Tomatoes are one of the most beloved fruits of the season, and for good reason. They’re bursting with flavor and nutrients, and can be enjoyed in a variety of ways. Whether you prefer them raw or baked, now is the perfect time to savor their juicy goodness.


  • 800 g of vine tomatoes
  • 70 g of breadcrumbs
  • 2 cloves of garlic
  • fresh basil
  • 50 g of grated Parmesan cheese
  • olive oil
  • salt & pepper


To prepare the tomatoes au gratin you must first wash them well. Remove the stalk, cut them in half and empty them with a spoon, collecting the pulp in a bowl. Finely chop it with a knife.

Add the breadcrumbs, grated Parmesan, finely chopped basil and garlic to the pulp. Salt and pepper. Mix until you get a homogeneous mixture.

With the help of a spoon, stuff the tomatoes and place them on a baking sheet lined with parchment paper. Drizzle them with a little olive oil and cook them in a preheated oven at 180° for about 30 minutes. Remove from the oven, let it rest for five minutes and serve the baked tomatoes.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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