Basil, cheese and bread crumbs stuffed tomato
This is simple, home-style cooking at its very best, variations of which are popular in kitchens of Italy and France. The recipe is a classic and I wonder why I was so doubtful whether to give it a go or not. I am glad at the end I got my hands on this recipe, which comes together so simply that it’s hard to believe the deliciousness that follows.
Preparation time: 30 minutes
4 large or 8 small tomatoes A bunch of fresh basil, chopped 250g bread crumbs 2 tbsp. capers 2 tbsp. olive oil A small handful of fresh herbs (we used parsley and thyme) 100g cheese, cubed (we used mozzarella, but use your favorite)
Salt and freshly ground pepper to taste
Preheat the oven to 220⁰C (425⁰F). Use a little olive oil to coat a straight-edged glass or ceramic dish. Cut a small slice off the tomatoes near the stem and keep them for later. Scoop out the pulp and the seeds and place them in food processor. Add the basil, herbs, capers and olive oil to the food processor and whiz the mixure until well blended. Season with the salt and pepper.
Scoop out into a mixing bowl, add the cheese and bread crumbs, and using a fork, mix well. Stuff the tomatoes with the mixture and replace the tomato caps and sprinkle some olive oil over them. Place in the preheated oven for about 2o minutes until nicely browned. Serve hot or at room temperature.