This recipe is adapted from one by Marcella Hazan. The salmon is diced, mixed with some Italian seasonings, mounded into a scooped-out tomato, and baked. Pick out nicely rounded, medium-sized tomatoes. I sometimes add a tablespoon of chopped capers if I have them in the fridge.


Serves 4

  • 1 pound salmon, skin removed (you can ask the fish market to do this)
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon slivered fresh basil
  • 3 tablespoons olive oil
  • 6 tablespoons panko (Japanese-style) bread crumbs
  • Salt and pepper, to taste
  • 5 medium-size, round tomatoes

1. Preheat oven to 375 degrees. Dice the salmon into somewhat uniform pieces, about 1/2-inch cubes. In a bowl, add salmon, garlic, parsley, basil, olive oil, bread crumbs, and salt and pepper. Mix gently.

2. Cut the top off each tomato. Gently scoop out the seeds and center. (If the inside doesn’t come out easily, you can use a paring knife to gently cut around the inside of the tomato before scooping.) Season the inside with a pinch of salt and fill each tomato with the salmon mixture, mounding a bit at the top. (Discard the tomato insides; dice the tops for a salad, or discard.)

3. Oil a baking dish (or use a piece of parchment paper), place the tomatoes in the dish, and bake uncovered for about 25 minutes or until the salmon is cooked.

This recipe was originally published with the article, From Farm to Plate.