Stuffed Tomatoes

Name: Stuffed Tomatoes - stefana K.
Ingredients: * 8 ripe and appropriately sized tomatoes * a small bunch of parsley * 2 cloves of garlic * 20 g grated parmesan * about 18 tablespoons of breadcrumbs * extra virgin olive oil * salt ALTERNATIVE VERSI

Diverse - Stuffed Tomatoes by stefana K. - Recipia

We wash the tomatoes under a stream of cold water, making sure to remove any impurities or pesticides. Then, we cut off a quarter from the top, where the stem is located. Using a small spoon, we hollow out the tomatoes, being careful not to damage their shape. This step is essential to make room for the filling and to prevent the tomatoes from becoming too wet during baking. After we finish this process with all the tomatoes, we lightly salt them to enhance their flavor. In a bowl, we finely chop the garlic cloves, making sure to crush them well to release the essential oils. We then add the freshly washed and finely chopped parsley to provide a fresh taste and vibrant color to our dish. We mix these ingredients with breadcrumbs, which will give a crunchy texture, and grated cheese, which will add a delicious flavor and a touch of savoriness. We don’t forget to add a little salt, but carefully, as the cheese may already be salty. Once we have obtained a homogeneous mixture, we fill the tomatoes with this mixture, being careful to fill them well but without overloading them, to avoid spilling the filling during baking. We place the stuffed tomatoes in a dish, preferably a ceramic one, which will distribute the heat evenly. We drizzle the tomatoes with olive oil on top, not only to give them a shiny appearance but also to help them brown beautifully during baking. We preheat the oven to 220 degrees Celsius. Once we reach the desired temperature, we place the dish with tomatoes in the oven. For 20-30 minutes, we will see how the tomatoes turn golden and appetizing, and their aroma will fill the entire house. It’s the perfect time to prepare to savor this delicious dish. Stuffed tomatoes are served warm, but they are just as good cold, making them an ideal appetizer for any occasion. They can also be stored in the refrigerator to be enjoyed the next day, providing a quick and tasty meal. This dish is not only a delight for the taste buds but also an excellent way to take advantage of seasonal tomatoes.

Ingredients

* 8 ripe and appropriately sized tomatoes * a small bunch of parsley * 2 cloves of garlic * 20 g grated parmesan * about 18 tablespoons of breadcrumbs * extra virgin olive oil * salt ALTERNATIVE VERSI

Stuffed Tomatoes

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