Tortini di Pomodoro

Let me show you how I make Tortini di Pomodoro, a delicious and comforting Italian dish. These tomato-based mini cakes are a delightful twist on traditional savory recipes and are sure to impress your family or guests.

This recipe is inspired by Italy’s love for tomatoes, and you’ll often find these little gems in southern regions where tomatoes are a staple. Whether served as an appetizer or a light meal, these tortini are bursting with fresh flavors.

What to Expect:

These tortini should come out crispy on the outside and soft on the inside, with a delightful balance of tomato and basil flavors. The bread helps to bind the dish, creating a hearty texture that complements the fresh ingredients.

Ingredients:

• 4 medium ripe tomatoes
• 2 slices of stale bread (preferably Tuscan, as it’s unsalted)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 egg
• A handful of fresh basil
• Salt and pepper to taste
• Parmesan cheese (optional)
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Equipment Needed:

• A baking dish or individual ramekins
• A mixing bowl
• A knife and chopping board
• A skillet or pan for sautéing
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Prep Time: 20 minutes

Calories: Approximately 220 per serving (without cheese)

Method:

1. Prepare the Tomatoes: Begin by washing and chopping the tomatoes into small pieces. If you prefer, you can peel the tomatoes by scoring an “X” on the bottom and blanching them in boiling water for 1-2 minutes. Once peeled, chop them into a small dice.
2. Sauté the Garlic: Heat the olive oil in a pan and sauté the minced garlic for 1-2 minutes until fragrant. Add the chopped tomatoes and cook them for about 10-15 minutes until the mixture thickens slightly. Season with salt, pepper, and fresh basil.
3. Prepare the Bread: Tear the stale bread into small pieces and soak them in a bit of water until softened. Squeeze out the excess water and add the bread to the tomato mixture, stirring to combine. Let it cool slightly before adding an egg to bind everything together.
4. Form the Tortini: Spoon the mixture into a baking dish or individual ramekins. Press down lightly to shape the cakes. Optionally, sprinkle with grated Parmesan cheese for extra flavor.
5. Bake: Preheat the oven to 375°F (190°C). Bake the tortini for 20-25 minutes until golden brown on top and firm to the touch.

Tips & Variations:

• Vegan Option: Omit the egg and use a flaxseed egg substitute.
• Gluten-Free: Use gluten-free bread or breadcrumbs.
• Add Protein: Incorporate cooked ground meat or legumes for a heartier dish.
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Nutritional Information per Serving:

• Calories: 220
• Protein: 6g
• Carbohydrates: 35g
• Fat: 8g
• Fiber: 3g

Notes:

This dish is perfect for using up ripe tomatoes, and the variations make it adaptable to different dietary needs. The flavor really shines when using good-quality tomatoes and olive oil, so I highly recommend paying attention to these key ingredients.

I hope this guide has made making Tortini di Pomodoro seem a little less daunting. Or maybe you’ve tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please leave your honest comment!