in Portugal

Tomatoes recheados III

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Ingredients for 4 servings:

  • 4 large tomatoes or 8 smaller ones, ripe, halved horizontally
  • 2 handfuls of bread(s) – crumbs, fresh
  • 2 garlic cloves, finely chopped
  • 1 handful of parsley, chopped
  • 3 tbsp olive oil
  • 2 eggs, whisked
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

stuffed tomatoes

Carefully hollow out the tomatoes. Season the insides with salt and pepper, then turn them over and let them drain. Mix the remaining ingredients. Place the tomatoes upright in a greased ovenproof dish and fill with the bread mixture. Bake in a preheated oven at 200°C for about 15 minutes. Serve hot.

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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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