25 May 2013

Stuffed giant tomatoes

I managed to find very fragrant and tasty local tomatoes that were also huge, and I decided to make something new with them. It's a classic mix of tomato, mozzarella and basil but in a slightly different setting. Stuffing vegetables with cheese always seems like a good idea to me, so this is what I did.


2 large slicing tomatoes
1 mozzarella
1 onion
2 garlic cloves
Fresh basil leaves
Black pepper
Olive oil

Chop the onion, garlic and mozzarella. Cut a lid off the tomatoes and scoop their insides out.

Heat olive oil in a pan and fry the onions and garlic and add the tomato insides to it. Gently boil it all to a tomato sauce. Season with nutmeg, pepper, salt and fresh basil.

Place mozzarella pieces to the tomato cups and pour tomato sauce into them. Add more basil if needed. Put the lid back on the tomatoes.

Then bake at 180C for about 30 minutes or until cooked. Serve on its own or with pasta.


Your VegHog

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