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Baked Stuffed Tomatoes

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Comments: 1
 

Recipe

Large and meaty beefsteak tomatoes are perfect for filling.

Yield: Makes 4 servings
Prep time: 40 Mins, Plus Standing
Cooking time: 15–20 Mins

Ingredients

  • 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

Directions

1. Cut each tomato in half horizontally. Scoop out the insides with a spoon, sprinkle the halves with salt, and let drain.

2. 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.

3. 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.

4. Bake in an oiled baking dish about 20 minutes, or until the tops are golden. Serve hot or warm.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

250kcal (13%)
131mg (13%)
24mg (39%)
241mcg RAE (8%)
495mg
33mg
12g
6g
3g
13g
36mg (12%)
638mg (27%)
9g (45%)
17g (27%)
2mg (10%)
 

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  • Darlene

    06.17.12 Flag comment

    I will try this, but would leave out either the salt or the anchovies. Too much salt per serving to use both.

 

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