Stuffed Tomatoes with Cheese and Anchovies

By the GetYourMacros team · 2 September 2026

Large baked tomatoes filled with savory anchovies, salty capers, and melting cheese.

• Time 15 min
• Course Main course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, dairy, fish

Ingredients (1 serving)

• 300 g Tomatoes
• 55 g Provolone
• 25 g Anchovies in oil (drained)
• Capers to taste
• 20 g Breadcrumbs
• Dried oregano to taste
• 90 g Light ricotta

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat your oven to 200°C (390°F).
2. Cut the tops off the tomatoes and scoop out the pulp with a spoon, leaving the shell intact.
3. In a bowl, mix the light ricotta with chopped anchovies, drained capers, and half of the breadcrumbs.
4. Fill the tomatoes with the ricotta mixture and place a thick slice of provolone (as a caciocavallo alternative) on top.
5. Sprinkle with the remaining breadcrumbs and a pinch of dried oregano.
6. Place the tomatoes in a baking dish and bake for 25-30 minutes until the cheese is bubbly and golden.
7. Let them rest for 5 minutes before serving to allow the flavors to meld.

Tips

• Use firm salad tomatoes like 'cuore di bue' for the best results.
• The filling stays incredibly moist thanks to the ricotta, making this a perfect meal-prep dish.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.