Baked tomatoes stuffed with parmesan and basil
6 servings
75 minutes
Baked tomatoes stuffed with parmesan and basil are a true embodiment of Mediterranean flavor. This dish hails from the Italian tradition of preparing vegetables with aromatic fillings, where the freshness of ingredients and simplicity of execution play a key role. Sweet, slightly caramelized baked tomatoes contrast with crunchy bread crumbs, the rich flavor of parmesan, and the freshness of basil. Garlic adds zest, while olive oil enriches the taste with soft, velvety notes. This light yet flavorful dish is perfect as an appetizer or side dish.
1
Cut the tops off the tomatoes and remove the seeds. Then, add half a teaspoon of salt to each and place them cut side down on a paper towel for 30 minutes to drain excess liquid.
- Tomatoes: 6 pieces
- Salt: 3 teaspoons
2
Meanwhile, preheat the oven to 190 degrees. Crumble the bread in a food processor until it becomes crumbs. Spread the crumbs on a baking sheet and bake for 10 minutes until they are crispy. In a bowl, mix the crumbs with grated parmesan, 1 tablespoon of oil, minced garlic, and basil. Season with pepper and salt to taste.
- Sandwich (toast) bread: 3 pieces
- Parmesan (Parmigiano Reggiano): 35 g
- Extra virgin olive oil: 4 tablespoons
- Garlic: 2 cloves
- Basil: 15 g
- Salt: 3 teaspoons
- Ground black pepper: to taste
3
Dry each tomato inside with a paper towel. Line a 20x30 cm baking dish with foil. Place the tomatoes cut side up and brush the cuts with 1 tablespoon of oil. Fill each tomato with a cheese-basil mixture and drizzle with 2 tablespoons of oil on top.
- Extra virgin olive oil: 4 tablespoons
- Parmesan (Parmigiano Reggiano): 35 g
- Basil: 15 g
- Extra virgin olive oil: 4 tablespoons
4
Bake the tomatoes for 20 minutes until the filling is golden brown. Serve hot.
