Tomatoes Stuffed with Pecorino Cheese recipe
information
495 calories per serving
ingredients
1 kg (2 lb) medium tomatoes
salt and freshly milled white pepper
2 cloves garlic
450 g (1 lb) pecorino cheese
6 tablespoons breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon olive oil
salt and freshly milled white pepper
2 cloves garlic
450 g (1 lb) pecorino cheese
6 tablespoons breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon olive oil
method
1. Wash and dry the tomatoes and cut a lid from each one. Remove and discard the tomato centres using a teaspoon and sprinkle inside with salt and pepper. Finely chop the tomato lids. Finely chop the garlic.
2. Crumble the cheese in a basin, mix with the garlic, breadcrumbs, chopped tomato and herbs. Fill the tomatoes with this mixture and sprinkle with oil.
3. Grease an ovenproof dish with butter. Arrange the tomatoes in the dish and bake them on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.
Serve with: wholemeal toast and fresh green salad.
2. Crumble the cheese in a basin, mix with the garlic, breadcrumbs, chopped tomato and herbs. Fill the tomatoes with this mixture and sprinkle with oil.
3. Grease an ovenproof dish with butter. Arrange the tomatoes in the dish and bake them on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.
Serve with: wholemeal toast and fresh green salad.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
