This stuffed tomato dish can be served as a starter or as a light main dish accompanied by couscous or rice.
Deborah Lo Scalzo
1 person made this
4 ripe but firm tomatoes
6 mint leaves
6 basil leaves
1 handful of chopped parsley
100g dried breadcrumbs
50g Pepato cheese
3 to 4 tablespoons olive oil
salt and freshly ground black pepper to taste
Method Prep:25min › Cook:20min › Ready in:45min
Wash and cut the tomatoes in half horizontally. Remove the pulp and the seeds from the tomatoes. Use a sieve to separate the juice from the seeds and set the juice aside for later. Let the tomatoes drain upside down on a plate.
Finely chop the herbs using either a mixer or mortar and pestle. Add the breadcrumbs, chopped herbs, cheese, 1 tablespoon of olive oil, salt and pepper to the tomato juice. Mix everything well.
Stuff the tomatoes with the mixture and bake in the oven at 180 C / Gas 4 for about 20 minutes. Serve the tomatoes lukewarm or cold.
This is an Italian ewe's milk cheese with peppercorns added. If you can't find it, use Pecorino instead.