This is a summer recipe made with vegetables that allows using stale bread leftovers enhancing the flavor of succulent seasonal tomatoes. Bread-stuffed tomatoes are a good alternative to rice-stuffed tomatoes but are much tastier and more flavorful.
- 8 ripe tomatoes
- 4 tbsps grated Parmesan cheese
- 2 eggs
- extra virgin olive oil
- 300 grs stale Tuscan bread
- 4 tbsps grated pecorino cheese
- 2 cloves of garlic
- 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 in the oven at 180°C/200°C for about one hour. Serve still hot.