Italian stuffed tomatoes
You can find all the flavours of the world in the WUR community. Paola Cassiano, an MSc student of Plant Sciences from Italy, shares a recipe for stuffed tomatoes.
‘Since I love vegetables, and especially tomatoes, my boyfriend’s mum always cooks this recipe when we visit her for lunch. It’s simple, quick and delicious! The original dish is made with Parmesan cheese, but I prefer the vegan version since it’s more sustainable and still very tasty. This meal can be eaten either hot or cold, and any leftovers still taste great the next day.’
Ingredients
- 800g beef tomatoes
- 80g breadcrumbs
- Extra virgin olive oil
- Black pepper
- Oregano
- Salt
- 2 cloves of garlic, chopped
Preparation
- Wash the tomatoes and cut them in half.
- Spoon out the tomato flesh and blend it with salt, oregano, black pepper and chopped garlic. If you don’t have a blender, just chop the tomato flesh with the seasoning.
- Add the breadcrumbs to the mixture and stir it. The result should be firm but creamy.
- Fill each tomato shell to the brim.
- Drizzle olive oil over them.
- Place them on a tray covered with baking paper and bake them in a preheated oven at 180°C for about 30 minutes.
- Take them out of the oven, let them rest for five minutes and… enjoy!
