Tomatoes Stuffed with Pecorino Cheese

Tomatoes Stuffed with Pecorino Cheese

No ratings yet
Servings: 4
Calories: 573


  • 2 lb medium tomatoes
  • salt and freshly milled white pepper
  • 2 cloves garlic
  • 1 lb pecorino cheese
  • 6 tablespoons breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon olive oil


  • 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.
  • 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.
  • 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.
Calories: 573 kcal
Carbohydrates: 24 g
Protein: 40 g
Fat: 35g
Saturated Fat: 20 g
Cholesterol: 118 mg
Sodium: 1483 mg
Potassium: 677 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 2471 IU
Vitamin C: 33 mg
Calcium: 1262 mg
Iron: 2 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating