Skip to Content
Recipes

Stuffed Sundried Tomatoes are a Taste of Sicily

Our contributor shares a family sundried tomato recipe from childhood that evokes memories of her Sicilian mother.

Stuffed Sundried Tomatoes.

Stuffed Sundried Tomatoes.

Growing up in a Sicilian household, food and cooking together was our love language. Stuffed Sundried Tomatoes was a dish I loved growing up. My mamma, Caterina, was from Cinisi, a province of Palermo, and she would make this recipe often.

She would start by gently flattening the Sundried tomatoes. Then she would stuff them with homemade breadcrumbs and Caciocavallo cheese. After, she would fry them in extra-virgin, olive oil, and place them on a fresh slice of Semolina bread. 

Stuffed Sundried Tomatoes

Stuffed Sundried Tomatoes

Recipe by Melania Acquaviva
0.0 from 0 votes
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1/2 lb. 1/2 Sundried Tomatoes

  • 3/4 cup 3/4 breadcrumbs (preferably homemade)

  • 1/4 cup 1/4 Caciocavallo cheese

  • 6-8 Tbs. 6-8 Extra Virgin Olive Oil (more as needed)

Directions

  • Start by gently flattening your Sun-dried tomatoes with a kitchen mallet or massage it open using your hands.
  • Then add extra virgin olive oil to your homemade breadcrumb until it maintains a wet sand consistency.
  • Begin cutting your Caciocavallo cheese into thin slivers and heat your oil on medium-high.
  • Once your breadcrumbs are ready and your cheese is cut, begin stuffing halves of the tomatoes with breadcrumbs and top it off with a piece of Caciocavallo.
  • Place the other halves of the tomatoes on top and secure it with the palm of your hand.
  • Once your oil is heated, fry the tomatoes for 1-2 minutes on each side to prevent burning
  • Enjoy with some toasted Semolina bread.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Appetito Hosts ITA Talks: “Last Call” with Caffe, Gelato, Amaro & Grappa

Appetito hosted another panel discussion in conjunction with the Italian Trade Agency (ITA) this past Tuesday in Manhattan.

May 23, 2025

Venchi and Laudemio Frescobaldi Partner for a Spread and Gelato

Two iconic Italian brands have partnered on new items that combine extra virgin olive oil with chocolate and gelato.

May 22, 2025

Birmingham’s Big Rock Italian Chophouse Opens in July

Cameron Mitchell Restaurants introduces its newest concept to Metro Detroit with Big Rock Italian Chophouse, set to open in July 2025 inside Birmingham’s former Grand Trunk Western Railroad Depot. Expect premium steaks, indulgent pastas, a cigar lounge, and more.

How a Beloved Aunt Inspired Zia Pia, an Italian Importer in Charlotte, NC

When Victoria Custodi launched Zia Pia in 2013, she wasn’t just starting a business; she was honoring a legacy.

May 21, 2025

Rosemary’s Debuts New Spritz Menu in NYC’s West Village

From classic Aperol to limoncello and elderflower, Rosemary’s introduces a cocktail menu made for warm-weather sipping.

See all posts