ROASTED STUFFED TOMATOES
Patrick bought a hundred tomatoes, he likes them and because we were in Italy he brought back so many… so I used them now that they are ripe before they get bad…
The tomatoes are better red and ripe, if they are big you can cut them in halves and make two stuffed halves out of one tomato, if they are medium-small like mine you can cut the top and empty them, then you will have a nice decorative cup for your tomatoes.
You also need breadcrumbs. I suggest, if you don’t have old bread, to buy the crumbs from a local bakery. If you regularly buy bread and regularly end up with old bread, grate it and save it in a jar! It will last long.
For this recipe you also need parsley, better fresh then frozen. You can add oregano or other herbs that you like. Grated Parmesan is a must.
When you empty the tomato -with a melon baller it’s easier- keep the pulp, squeeze the juice and seeds out under running water and chop it in order to add it to the stuffing. It keeps the mixture moisturized.
These tomatoes are an excellent side dish for any occasion, for your family and also if you have guests. In the summer you can enjoy them at room temperature.
- 14 Medium size Tomatoes
- 150g Breadcrumbs
- 60g Grated Parmesan
- Good bunch Parsley
- 2 or 3 Garlic cloves (with no germ)
- EVO Oil
- Clean surface areas and get your ingredients nice and ready.
- Preheat the oven to 200°C.
- Slice off top of tomatoes, empty from pulp. Chop up the pulp without seeds and excess liquid.
- Chop parsley together with garlic cloves. Add breadcrumbs, grated parmesan, pulp, 5 tablespoons of oil, salt and pepper to taste.
- Oil oven tray or use baking paper. Put stuffed tomatoes and the tops rubbed in oil on it. Pour some oil on top of each tomato.
- Put in oven covered with tin foil for 15 minutes.
- Remove tin foil and turn oven down to 150° for 20 minutes. Grill for an extra 5 minutes to brown the top.