Tomatoes with stuffing
6 servings
40 minutes
Stuffed tomatoes are a refined dish of European cuisine that combines the freshness of tomatoes, the tenderness of mozzarella, and the aroma of basil. The history of such stuffed vegetables goes deep into Mediterranean traditions where simple yet harmonious flavor combinations form the basis of gastronomy. Tomatoes are baked in the oven until juicy and rich inside hides tender cheese, refreshing basil, and sweet canned peppers. A light touch of pesto adds spiciness. This dish is perfect as an appetizer on a festive table or a light dinner, especially paired with ciabatta. Stuffed tomatoes are not just food but a small story of taste filled with summer motifs and the atmosphere of cozy European evenings.
1
Preheat the oven to 200°C. Cut off the tops of the tomatoes and strain the insides into a bowl through a sieve.
- Tomatoes: 6 pieces
2
Slice the mozzarella cheese and tear the basil leaves.
- Mozzarella cheese: 50 g
- Basil leaves: 12 pieces
3
Place the tomatoes in a baking dish. Put a few pieces of mozzarella and some basil in each tomato.
- Tomatoes: 6 pieces
- Mozzarella cheese: 50 g
- Basil leaves: 12 pieces
4
Cut the red pepper into pieces and place one piece in each tomato. Layer them until the tomato is tightly filled.
- Canned red peppers: 4 pieces
5
Add a drop of pesto to each tomato, then cover with the top. Drizzle with the juice from the tomatoes. Bake for 20 minutes.
- Pesto: 2 tablespoons