Stuffed tomatoes are a simple yet incredibly flavorful dish that showcases one of the most popular ingredients in Mediterranean cuisine. We present three recipes, undoubtedly among the easiest and most complete for making stuffed tomatoes: three versions (with stale bread , with rice and potatoes, and with eggplant), which also allow you to avoid wasting other ingredients, such as bread.
Stuffed tomatoes with stale bread
- Preparation time: 20 minutes + 1 hour of rosemary infusion
- Cooking time: 40 minutes
- difficulty: low
Bread remains one of the most wasted foods in the kitchen, yet there's no shortage of recipes for reusing it and turning it into an ingredient in attractive and practical dishes. Stuffed tomatoes fulfill this task perfectly: nothing is wasted and you enjoy a simple yet rich and fragrant dish.
Ingredients for people 4
- 8 large vine tomatoes, roughly the same size
- About 300 grams of stale bread, even different varieties
- 4 tablespoons of extra virgin olive oil
- 2 sprigs of fresh rosemary
- about 1 glass of milk
- Grated cheese
- Salt and pepper
- Marjoram or, in its absence, various seeds
Preparation
- Fate heat well the oil in a saucepan, but without letting it boil, remove it from the heat and put in infusion the rosemary sprigs. Leave rest for at least an hour.
- Break into pieces the stale bread, place it in a bowl with the milk and wait for it to soften, moving it from bottom to top every now and then.
- Wash the tomatoes and cut them in half.
- Empty them of the pulp, which you will collect in another bowl, and place them upside down on a colander, so that they dry a little.
- Knead bread with milk, so as to obtain almost a cream, and add it to the tomato pulp.
- Season with flavor with flavored oil rosemary, add a generous amount of grated cheese and season with salt.
- Mix very good all in all.
- Take back the tomatoes and line them up on a baking tray lined with baking paper.
- Fill them up with the mixture and complete with a few marjoram leaves or, if not available, with seeds of your choice.
- Go to hot oven Bake at 200°C for half an hour, then check: the tomatoes are ready when the surface of the filling is nicely browned. If it's still pale, leave them in the oven for another ten minutes.
- Take out of the oven Stuffed tomatoes with stale bread and enjoy them hot or warm.
Stuffed tomatoes with rice and potatoes
Let's start right away with the first recipe based on rice , potatoes, oregano , basil and mint: a tasty dish, also excellent as a side dish.
Ingredients
- 8 ripe tomatoes
- 8 tablespoons of rice
- 5 potatoes
- 8 teaspoons extra virgin olive oil
- Roman mint (or parsley)
- Basil
- Oregano
- Pepe
- Sale
Preparation
- Wash and dry the tomatoes, cut the top part 1 cm below the stalk.
- Empty the tomatoes and soak the rice with the pulp, salt and spices, for a couple of hours.
- Fill the tomatoes with the rice, pulp, and spice mix and arrange them in a baking dish. Drizzle a little oil over each tomato.
- Cut the potatoes in large segments and place them next to the tomatoes.
- Bake in the oven at 180° for 40 minutes.
Stuffed tomatoes with aubergines
And here is the second recipe, based on aubergines and flavoured with mint and cinnamon :
Ingredients
- 2 tomatoes
- 7-8 mint leaves
- A few leaves of fresh parsley
- 1 red onion
- 1 clove of garlic
- 1/2 eggplant
- Oregano
- Sale
- Pepe
- A dozen pitted green and black olives
- Olive oil
- Cinnamon
- 1 tablespoon of wine vinegar (white or red)
- 2 tablespoons grated Parmesan cheese
- 3-4 teaspoons toasted pine nuts
Preparation
- Private the tomatoes on top and empty them, keeping the pulp aside, then dry them.
- Chop parsley and mint. Cut the aubergine and brown it.
- Add the onion and the garlic, also diced, and cook for another 3 minutes.
- Incorporate olives and vinegar, stir and cook until the liquid has evaporated.
- Add the tomato pulp, season with oregano and cook for a couple of minutes. Finally the herbs chopped, cinnamon, pine nuts and parmesan.
- Season with salt and pepper and let cool. Stuff the tomatoes, garnish with olives, sprinkle with Parmesan cheese, and bake.
According to your tastes, fill the stuffed tomatoes with tuna, barley, spelt and rice.
Read also:
- Why peel tomatoes when cooking or preserving them?
- Tomatoes: How to Grow Them in the Garden and Pots
- Tomato: properties, benefits, and contraindications
Want to see a selection of our news?
- Sign up to our newsletter clicking here;
- We are also up Google News , activate the star to add us to your favorite sources;
- Follow us on Facebook, Instagram e Pinterest.