Roasted stuffed tomatoes can be listed as one of the easiest and most popular summer antipastos; I would call it also the last-minute side dish. You’ll only need some ripe tomatoes, herbs, a bit of cheese and bread to make these delicious and incredibly satisfying tomatoes.
Roasted stuffed tomatoes can be listed one of the easiest and quickest antipasto; I would call it the last-minute side dish. You'll need some ripe tomatoes, lots of herbs, a bit of cheese and bread to make these delicious and incredibly satisfying tomatoes.
- 5-6 ripe tomatoes -
- 3.5 oz stuffing -
- olive oil -
- salt -
- 1 c bread crumb - (or some stale bread)
- 1 garlic clove -
- 1 bunch of italian parsley -
- fresh basil -
- soem leaves of marjoram - optional
- 1/2 cup grated parmesan cheese -
- xv olive oil -
- salt and pepper or paprika -
Cut the tomatoes in half, horizontally. Remove the seeds by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell.
Slightly salt the inside and place them face down on a kitchen towel to dry.
Oil the bottom of a large oven-resistant frying pan (put the tomatoes in one layer) and place the halves facing down on the bottom of a large frying pan, cover and cook for about 5-7 minutes, until tender, but not overcooked. Let the halves cool down before adding the stuffing. In the meantime...
MAKING THE BREAD STUFFING:
While the tomatoes are cooling down add the herbs, bread crumbs, cheese, (optional) garlic, and pepper to the bowl of a food processor and mix.
Add a couple of Tbs of XV olive oil to make the stuffing moist and pulse for a few more seconds.
Fill the tomato halves with the bread stuffing, put them back to the pan into the hot oven until golden brown.
Enjoy alone or served with cheese, ham or any other food. Buon Appetito with the Stuffed Tomatoes Gratin!