Stuffed tomatoes

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!

Ingredients

  • tomatoes 4 ripe tomatoes
  • bread crust 100 grams
  • black olives 20 grams Oven baked
  • mozzarella cheese 50 grams
  • capers 5 grams
  • basil
  • salt
  • oil
Information
20 minutes Total time
25 minutes Active time
Serves 4 persons
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Preparation

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.

Tips
Before filling the tomatoes but after they have been scooped out, leave them for about ten minutes (or even half an hour) upside down in a colander or on a double layer of absorbent paper. This will help them lose some excess liquid and stay more compact during cooking.
Trivia
The tomato arrived in Europe only after the discovery of America by Christopher Columbus in 1492. At first, it was cultivated only as an ornamental plant. Only later was it discovered that its fruits were excellent to eat. From that point Italian cuisine underwent a revolution, finding its peak, sometime later, in the invention of the pizza margherita.

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