Baked Tomini with Cherry Tomatoes, Olives, and Capers
Translated from Italian, the language of the video.
Profumo di cannella e cioccolato cooked this in a Facebook video, in Italian. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by marica pagazzi on SeeMeCook
Soft, melty tomini baked with yellow and red cherry tomatoes, Taggiasca olives, and capers, seasoned with herbs and extra-virgin olive oil. A simple, flavorful main course to serve hot with bread crostini.
- Time
- 30 minutes
- Cuisine
- Italian
Ingredients
- 200 g
Weights are estimates. Together, the ingredients weigh about 200 g before cooking, which is about 100 g per serving.
Steps
Grease a baking dish with a drizzle of extra-virgin olive oil and place the tomini in it.
Halve the yellow and red cherry tomatoes and arrange them around the tomini.
Add the capers and Taggiasca olives. Season with oregano, salt, and pepper, then add the basil leaves.
Bake in the oven or air fryer at 180 °C (350 °F) for about 20 minutes, or until the tomini start to melt.
Serve the tomini while still hot and gooey, accompanied by bread crostini.
Notes
The quantities of cherry tomatoes, olives, capers, seasonings, and oil are not specified. The source does not provide separate detailed cooking instructions for the oven and air fryer; both are suggested at 180 °C for about 20 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 310
- Protein
- 18 g
- Carbs
- 1 g
- Fat
- 26 g
- Fiber
- 0 g
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
