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Stuffed, baked tomatoes

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Ingredients for 2 servings:

  • 4 beefsteak tomatoes
  • 2 cloves garlic
  • 1 bunch of parsley
  • 50 g walnuts
  • 1 ball of mozzarella
  • 2 tbsp Parmesan, grated
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

warm snack

Wash the tomatoes and remove the stems with a knife. Halve the tomatoes crosswise and scoop out the seeds with a small spoon (you may want to reserve the tops for another dish). Preheat the oven to 225°C. Peel the garlic cloves and wash the parsley. Chop both very finely. Roughly chop the walnuts. Dice the mozzarella and mix everything with the Parmesan cheese, pepper, and salt. Place the tomatoes in a greased ovenproof dish, season lightly with salt and pepper. Fill with the stuffing. Place the dish on the oven rack. Bake on the middle shelf for 15 minutes. Serve with bread. You can also use plain vine tomatoes in this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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