Baked Stuffed Tomatoes
Large and meaty beefsteak tomatoes are perfect for filling.
Preparation Time40 min
Preparation Time - Text40 mins, plus standing
Cooking Time15 min
Cooking Time - Text20
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Dietary Considerationpeanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturecheesy, savory
Type of Dishvegetable
- 4 large ripe beefsteak tomatoes
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 2 anchovy fillets, minced
- ¼ cup fresh bread crumbs
- ¼ cup mascarpone cheese
- 5 oz (150g) ricotta or goat cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp finely chopped basil
Cut each tomato in half horizontally. Scoop out the insides with a spoon, sprinkle the halves with salt, and let drain.
Preheat the oven to 425°F (220°C). Heat the oil in a skillet over medium heat. Add the garlic and anchovies and stir for 30 seconds. Stir in the bread crumbs and cook until they are well coated in oil, about 2 minutes. Transfer to a plate.
Mix together the three cheeses with the basil. Season with the pepper. Fill each tomato with the cheese mixture and top with the garlic crumbs.
Bake in an oiled baking dish about 20 minutes, or until the tops are golden. Serve hot or warm.
2008 Dorling Kindersley