Stuffed tomatoes are a classic summer dish, perfect when you want something cold, light on the stomach, quick to prepare and, of course, economical. They are one of the best recipes, in fact, for getting this combination of outcomes. So furnish yourself with some nice, red tomatoes, ripe and tasty, and a little imagination! You can stuff them with mixed vegetables, with rice or a rice salad, with a classic filling of bread, cheese and herbs, with a creamed tuna sauce, the list goes on. Or, if you want to go for a more substantial option you could go for the classic stuffing of minced beef, perhaps a Bolognese sauce with peas, or maybe flavoured with parmesan cheese, bread, salt, pepper and parsley, just as you would use for meatballs. Today we offer a version of the stuffed tomato with particularly Mediterranean flavours: bread crusts, capers, black olives, herbs, softened and made irresistible by the addition of mozzarella. You must try it!
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Remove the inner flesh from the tomatoes to leave them whole but empty. Break the bread crust into small pieces. Mix the crusts with the leftover tomato innards. Stone the olives and chop them up together with the capers. Mix together the tomato, bread, olives, capers, basil, diced mozzarella, and dress with salt and olive oil. Fill the hollowed out tomatoes with the mixture as soon as it is ready. Bake at 220°C for 25 minutes.
Mix together the tomato flesh, bread, olives, capers, basil, diced mozzarella, and dress with oil and salt
Fill the emptied tomatoes with the mixture as soon as it is ready. Place in the oven at 220°C for 25 minutes