The VegHog's Tomato Festival will sadly soon be over for this year, but you
still have time to submit your recipes before midnight on Saturday
23rd July. I will be writing a round up post in the end.
Today I'm just
sharing with you a quick side dish or lunch recipe of stuffed
heirloom tomatoes. I stuffed the heirloom tomatoes with mozzarella
and fragrant garlic and basil mix and then baked until nicely soft
with a cheesy filling. I really like stuffed vegetables, although
only quite rarely make them these days.
4 large heirloom
tomatoes
250 g mozzarella
2 garlic cloves
Handful of fresh
basil
Sprinkle of salt
Sprinkle of ground
black pepper
Breadcrumbs
Olive oil
Method
Cut a lid off of
each heirloom tomato and remove the insides.
Cook the inside
pulp in a pan until it's a firm sauce and excess liquid has
evaporated.
Cut mozzarella
into cubes and mix it in a bowl with a with the finely chopped garlic
and fresh basil and season with salt and pepper.
Stuff the tomato
shells with the mozzarella mix, tomato sauce and little added
breadcrumbs. Cover them again with the lid.
Brush the tomatoes
with olive oil and bake at 200 C for about 25 minutes.
Enjoy!
Your VegHog
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