Stuffed tomatoes

Stuffed tomatoes

Pomodori farciti

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Tomatoes, together with other stuffed vegetable recipes, are very much a must in the summer. Sometimes they are stuffed with rice and mint, but I like them with breadcrumbs.

Ingredients

Quantity Ingredient
4 very large, ripe tomatoes

Stuffing

Quantity Ingredient
pulp and seeds from the tomatoes
100g fresh white breadcrumbs
2 tablespoons chopped fresh mint
2 garlic cloves, peeled and very finely chopped
1 tablespoons salted capers, desalted
extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Cut the top off each tomato and set aside. Spoon the seeds and pulp into a bowl. Mix with the breadcrumbs, mint, garlic, capers and 3 tablespoons of olive oil. Add salt and pepper to taste.
  3. Stuff the tomatoes with this mixture, and place them on a baking tray. Top with their cut-off ‘hats’.
  4. Sprinkle with a little olive oil and bake in the preheated oven for 25–30 minutes. These are good hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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