Fried Stuffed Tomatoes


This is a quick an easy summertime appetizer! Pomodori a Sorpresa means tomatoes with a surprise! Who doesn’t love a surprise right? Well, me actually LOL! I’d much rather know! SO I’m going to go ahead and ruin it for you {sorry} the surprise is the filling inside, which is a warm, gooey, melted hunk of Mozzarella. Ah, yes Mozzarella! I’ve actually starting referring to this as fried Caprese Salad! Go ahead, tell someone you’re serving Fried Caprese Salad, I’m sure it will pique their interest ; )

In order to make things easy, I would cut a little X into the bottom of each tomato and blanch them in boiling water, transfer them to an ice bath and then the skin will just pull right off. Easy peasy! So much easier than attempting to peel them with a pairing knife {trust me}. Then, you’ll just cut the top of the tomato off and GENTLY scoop out the flesh. I use the small end of my melon baller& it works like a charm. I like to save the flesh of the tomato to use later on, great for sauces or soups ; ) To stuff them, I have another quick trick, I rest the tomato on top of a shot glass ; ) Very Faberge eggish of me LOL. It holds it there beautifully and lets me season the tomato and then stuff away!

The filling possibilities are endless! Sometimes we throw a little anchovy in there too! You could easily double this recipe if you’re cooking for a crowd! It’s perfect for entertaining and great for shaking things up a bit!


Fried Stuffed Tomatoes

Total Time 0:00


  • 6 roma tomatoes - skins removed
  • 1 fresh ball of Mozzarella - diced
  • 8-10 large fresh Basil leaves - roughly chopped
  • flour - enough to dredge
  • 2 eggs - beaten
  • breadcrumbs/panko - enough to dredge
  • Canola/Vegetable Oil - enough to fry
  • salt/pepper


  1. Place enough oil {a few inches} into a deep sided pan and heat to 350 degrees. {You can also use a frying machine if you have one on hand}
  2. Remove skins from tomatoes by either blanching them in hot water or using your pairing knife. Once the skins have been removed from the tomatoes, cut off the tip of the tomatoes. Using the small end of a melon baller, GENTLY scoop out the inside. Careful not to tear the skins. Season with salt and pepper.
  3. 3Place a large pinch of chopped Basil into the bottom of the tomato. Top with enough mozzarella cubes to fill.
  4. Set up your dredging station. Into 3 shallow pans place separately, the flour, beaten eggs, and breadcrumbs or panko. GENTLY squeeze each tomato and then dip into the flour {tap off excess}, dip into the egg and then finally into the breadcrumbs/panko. Continue until all are breaded.
  5. Place the breaded tomatoes into the hot oil. Cook until golden on all sides. This will depend on the size of your tomatoes. Once golden, transfer to a sheet lined with kitchen towels to soak up the excess oil.
  6. Serve immediately. You can garnish with a drizzle of extra virgin olive oil and additional basil if desired!


0.0 rating


  1. 1

    Oh my goodness. I don’t even have words. I need to have these.

  2. 2

    YUMMMMMM! This looks so tasty!

  3. 3

    oooh you are wicked! this looks and sounds delicious! (^_^)

  4. 4

    I can’t wait to make these, look and sound amazing.

  5. 5

    Oh yum! I love fried tomatoes and these are even better since they are filled with cheeeeeese!!! Fabulous!

  6. 6

    Oh my gosh, these look fabulous! I don’t think I’d want to serve them to guests, though. I’d want to eat them all by MYSELF! 😉

  7. 7

    Maybe if I close my eyes and wish really, really hard, my roma tomatoes will continure growing and I can make these scrumptious things!!! Who am I kidding, I’ll just go buy some tomatoes rather than waiting. Before I use them I’ll take them out to my plants and show them what they SHOULD look like. Nothing like a little pressure! haha

  8. 8

    I’ll take a plate of these right now! How delicious!

  9. 9

    Wow, that looks heavenly and sinful !!!

  10. 10

    these are so cute and look so delicious! great recipe – i’m always looking for more snacks to serve at book club.

  11. 11

    Looks wonderful and great tips you gave us.

  12. 12

    What a clever and lovely appetizer!

  13. 13

    Fried Caprese Salad! What a great idea! They look scrumptious! These are a “must try”. 🙂

  14. 14

    I love the surprise filling. Thumbs up!

  15. 15

    A must save…looks beyond incredible!

  16. 16

    OMG… I LOVE this!

  17. 17

    This is indeed a very fun idea. I love th idea of the oozing mozzarella inside the tomato. I’ll take two for breakfast.

  18. 18
    Tonda Turner /

    I’m drooling!!!!! 🙂 Cant wait to try these. Thanks Paula!

  19. 19
    misseesippee /


  20. 20

    Beautiful.. but it looks a bit too oily to me, deep fry them with peanut oil at 175-180 degrees temperature, i believe the result will be better
    oh.. also mix to the breacrumbs some crushed pistachios
    ciao Paula.

  21. 21

    I love insalata caprese and this looks AMAZING. I’m bookmarking this to be made soon. I just found your blog and love it. It is incredible, I will be back!

  22. 22
    Inger /

    These look both beautiful and appetizing. Really one word Paula…Yummy!!!

  23. 23

    I love mozzarella and this looks like a great start to any meal or on it’s own. I made ricotta using your recipe (with the lime juice) it was delicious! Thank you for sharing.

  24. 24
    Katherine /

    Is there a way to bake these instead of frying? Please let me know, I’d really appreciate it 🙂

    Katherine from PA

    • 24.1

      Hi Katherine! I have never baked them but I don’t know why you wouldn’t be able to! Let me know how they turn out if you get it a go that way ; )

  25. 25

    I love this idea!! I can’t wait to make Fried Caprese Salad for the family 🙂

  26. 26

    What an interesting idea! A cross between a caprese salad and mozzarella in carrozza… will have to try this!

  27. 27

    I’m not a tomato person, but I think I might just like these! What a perfect way to use up some fresh homemade mozzarella, too!

  28. 28
    Jessi /

    I LOVE this idea! Why not carry the caprese theme out all the way and finish them with a drizzle of balsamic reduction?

  29. 29

    These look delicious. Maybe delicious enough my vegetable hating son won’t notice they’re tomatoes? ;-D

    Thanks for sharing this yummy recipe with us!

  30. 30

    Oh my goodness. This looks amazing. And I’m hungry, so this just may as well be lunch!

  31. 31

    This SO rocks. Saw it on Tastespotting and drooled! Such a fantastic idea..definitely bookmarked 🙂

  32. 32

    Oh I cannot wait for my garden tomatoes to be ripe so I can make these! They look absolutely divine!

  33. 33

    Love this idea! I can only imagine how wonderful that must have tasted with the mozzarella inside. We’ve been getting a lot of amazing tomatoes from our CSA lately, so I think I will have to add this recipe to my list!

  34. 34

    WOW! These are some of the most amazing little bites I’ve seen all week. I want one of these stuffed tomatoes right now. I have saved this to try later. Thanks for posting.

  35. 35

    Those are some really tasty looking tomatoes!

  36. 36
    Lisa Bailey /

    Gotta, gotta, gotta try these.

  37. 37
    Lisa Bailey /

    Love the idea of adding a little anchovy!

  38. 38

    What an ingenious idea! With so many tomatoes in my garden right now I can’t want to make these 🙂


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