I hemmed and hawed over how to write this little blurb about this recipe. I thought of talking about how the perfect summer tomatoes are so delicious and how the filling is a bit crunchy and so so tasty from the different herbs and 2 cheeses. I must have written 10 drafts and deleted them all. They seemed too wordy for a dish so simple it’s almost silly.
But in the end, what came to mind the most, were my visits to Florence/Tuscany over the last few years. I mean-that makes sense since I found the recipe in my book, Twelve, which is a month by month Tuscan cookbook. But if you’ve been there you’ll understand what I mean when you taste these. If you haven’t been there you need to change that immediately.
It’s amazing how a bite of something can instantly mentally take you out of your kitchen and zip you into a chair at a table on the perimiter of a piazza with a gorgeous plate of cheese and veggies like these and a glass of chianti.
- 6 plum tomatoes, vine ripiened, washed and dried
- 3 tbsp chopped parsley
- 1 garlic clove, chopped small
- 10 basil leaves, chopped
- 1 tbsp frehsly grated parmesan cheese, plus sprinkle for topping
- 1 tbsp freshly grated pecorino romano cheese, plus sprinkle for topping
- 1/4-1/3 cup fine breadcrumbs
- 8 tbsp olive oil
- Preheat oven to 350.
- Slice the tomato in half from stem to stem and, very gently, using a spoon remove the flesh and seeds-reserving them. Put the tomato halves into a baking dish, cut side up. Chop up some of the reserved insides and set aside.
- In a bowl mix the parsley, garlic, basil, cheeses, breadcrumbs and 4 tbsp olive oil. Season with kosher salt and freshly ground pepper if desired. If desired you can also add some of the chopped tomato insides (I added just a bit). Spoon the mixture into the tomato halves.
- Drizzle with the remaining olive oil and bake int he oven for 20-30 minutes until they are lightly golden and cooked through.
- Sprinkle with extra topping cheese and serve.
Note: since it was only I eating I only made one tomato. It was very easy to scale the recipe down so don’t feel that you have to make all 6 tomatoes.
Adapted from Twelve, A Tuscan Cookbook
This simple and very delicious recipe fit in perfectly with this month’s What’s Baking challenge theme of ‘Italian’. For the other recipes in the swap click here here