Stuffed Tomatoes with Cow pearl, Sicilian Olives and Capers

Check out this delicious and easy meal guaranteed to have your guests asking for more this entertaining season.



  • 4 big tomatoes (cleaned and emptied, 600 g)
  • 240 g of Ghiotti’s Cow Pearls
  • 50 g of Ghiotti Sicilian Olives
  • 20 g of capers
  • 80 g of stale bread without crust
  • 10 basil leaves
  • 30 ml of extra virgin olive oil
  • salt



  1. Peel, wash, dry and cut the cap off tomatoes. Empty them from seeds, salt and leave them to drip upside down.
  2. Cut the bread into cubes and toast it in a pan.
  3. Place Sicilian olives, capers (half finely chopped) and Cow Pearls in a bowl.
  4. Flavour the bowl content with olive oil, salt and chopped basil then add toasted bread.
  5. With the obtained mixture, stuff tomatoes. Complete the job with a trickle of oil.