Stuffed tomatoes (Pomodori ripieni)
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- 8 Tomatoes (rounded – medium size)
- A few sprigs of rosemary
- 2-3 Cloves of garlic (finely chopped)
- 1 Dry baguette (2 weeks old)
- 60 ml (2 fl oz) Extra virgin olive oil
- Salt and black pepper for seasoning
- Wash the tomatoes and then dry them.
- Cut the topside.
- Take a small spoon with a sharp edge and carve into the tomato removing the core part. Do that over a bowl, so that all the tomato contents falls into the bowl.
- Then, discard the hard part and leave the liquid part (juice with seeds) in the bowl.
- You should have enough liquid to have about half glass of tomato liquid.
- Sprinkle each tomato inside with salt.
- Turn the tomatoes hole down in a colander and leave them to rest for about 30 minutes.
- Meanwhile, you can grate the baguette to make breadcrumbs.
- Sprinkle the breadcrumbs with salt and stir.
- Sprinkle with black pepper and stir.
- Remove the leaves from the rosemary sprigs. The quantity of leaves is up to you, according to your taste, but of course do not over do it!
- Chop the leaves (the thinner the better), add them to the bowl and stir.
- Chop the garlic (the thinner the better), add it to the bowl and stir.
- Add the half glass of tomato liquid and stir.
- Add the olive oil and stir.
- This is how it should look. The mixture should not be too wet, but still a bit crumbly.
- Now, stuff the tomatoes, lay them onto an oven dish and put some drops (something like a tsp) of olive oil onto every tomato and then sprinkle the bottom with a little more oil. If you like, you can put some garlic cloves on the bottom of the oven dish to enhance with the garlic flavour.Pre-heat the oven at 190ºC (375ºF) and cook for 30- 40 minutes or until the crumbs at the top become golden brown.
- This is how it looks after 30 minutes.
- When you think is ready, take the dish out of the oven and serve.