Directions
Remove the top of the tomatoes and set aside. Clean out seeds and pith. In a skillet, sauté the chopped onion, garlic and parsley; add the tomatoes and leave to flavour for a few minutes.
Let cool, then add to the chopped basil and mozzarella. Season with salt and pepper. Fill the tomatoes with the mixture, drizzle with olive oil, cover with the tops put aside. Bake in a preheated oven at 200 °C. Serve lukewarm.
Ingredients
- 12 ripe round tomatoes
- FOR THE FILLING
- 1 chopped onion
- 1 clove garlic, minced
- 2 tablespoons parsley
- FOR COOKING
- 100 g mozzarella, finely chopped
- Olive oil
- Chopped basil
- Salt and pepper
Baked Round Stuffed Tomatoes
Ingredients
- 12 ripe round tomatoes
- FOR THE FILLING
- 1 chopped onion
- 1 clove garlic, minced
- 2 tablespoons parsley
- FOR COOKING
- 100 g mozzarella, finely chopped
- Olive oil
- Chopped basil
- Salt and pepper
Directions
Remove the top of the tomatoes and set aside. Clean out seeds and pith. In a skillet, sauté the chopped onion, garlic and parsley; add the tomatoes and leave to flavour for a few minutes.
Let cool, then add to the chopped basil and mozzarella. Season with salt and pepper. Fill the tomatoes with the mixture, drizzle with olive oil, cover with the tops put aside. Bake in a preheated oven at 200 °C. Serve lukewarm.
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