Bread-stuffed tomatoes
Ingredients for 4 people:
- 8 ripe tomatoes
- 300 grs stale Tuscan bread
- 4 tbsps grated Parmesan cheese
- 4 tbsps grated pecorino cheese
- 2 eggs
- 2 cloves of garlic
- extra virgin olive oil
- milk
- parsley
- salt
- pepper
Preparation:
Cut tomatoes in half and scoop out their pulp, that you mash and put aside.
Let tomatoes drain upside down. Dip bread in hot milk, squeeze and put in a bowl. Add mashed tomato pulp, salt, pepper, oil, parsley, chopped cloves of garlic, Parmesan cheese and pecorino cheese. Crack eggs and stir mixture with a wooden spoon. Cover a baking pan with greaseproof paper where you place, slightly salt and stuff tomatoes with bread mixture. Put into the oven at 180°C/200°C for about one hour. Serve still hot.