Do you like stuffed tomatoes? Lately, Balazs and I have been eating less and less meat and replaced it with tons of veggies, fruits and fresh fish. Our new favourite quick dinner dish is those Sicilian stuffed tomatoes. They are a great combination of a healthy and a guilty pleasure - I am looking at you, cheese! We love it because they are so darn easy to make but they are packed with vitamines. We usually have them on their own or as a garnish for fish - either way they make our taste buds have a dancing party in our mouth:) So good!
What’s your go-to meal nowadays? Would you try this one?
Here is the recipe:
Sicilian stuffed tomatoes
(Recipe by Italian 100 Everyday Recipes. Makes 8)
- 8 large, ripe tomatoes
- 100 ml (3 1/2 fl oz) extra virgin olive oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed 115 g (4 oz) fresh breadcrumbs
- 8 anchovy fillets in oil, drained and chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 115 g (4 oz) freshly grated cheese of your choice (it can be Parmesan or any other cheese you like)
Cut a thin slice off the tops of the tomatoes. Scoop out the seeds with a teaspoon and discard, taking care not to pierce the shells. Turn the tomato shells upside down on the kitchen paper to drain.
Next, heat up 90 ml (3 fl oz) of the olive oil in a frying pan, add the onions and the garlic and cook over a low heat for about 5 minutes. Remove the pan from the heat and stir in the breadcrumbs, anchovies and herbs.
Using a spoon, fill the tomato shells with the breadcrumb mixture, then place in an ovenproof dish, sprinkle the tops with cheese, drizzle with the remaining oil and bake it for about 20-25 minutes on 180 C (350F). As soon as they look tender and the topping is golden brown, they are ready! Ta dah!
P.S: Plus, sun dried tomato pesto bread and grilled tomato 'lollipop' toast.
P.P.S: And a few other recipes you might fancy trying:)
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