Pomodori Arreganati with a Twist

Ingredients

• 6 large tomatoes 6 large tomatoes
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the tomatoes and carefully scoop out the seeds and pulp using a spoon. Set aside.
3. 3.
   In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, basil, dried oregano, chili flakes (if using), salt, and pepper. Mix well.
4. 4.
   Stuff each tomato with the breadcrumb mixture, pressing it gently to ensure it fills the cavity.
5. 5.
   Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the breadcrumbs are golden and crispy.
7. 7.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Breadcrumbs — For a more rustic texture, you can use homemade breadcrumbs by pulsing stale bread in a food processor. Alternatively, opt for store-bought breadcrumbs for convenience.
• Parmesan cheese — Grate the Parmesan cheese using a fine grater for a smoother filling. If you prefer a stronger cheese flavor, you can substitute it with pecorino Romano.

Tips & Tricks

• To prevent the tomatoes from becoming too watery, sprinkle a pinch of salt inside each hollowed tomato and let them sit for 10 minutes before stuffing.
• For a touch of freshness, drizzle the baked tomatoes with a squeeze of lemon juice before serving.
• Experiment with different herbs and spices to customize the flavor profile. Thyme, rosemary, or even a pinch of smoked paprika can add interesting twists to the dish.
• Serve the Pomodori Arreganati warm or at room temperature for the best flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat them in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Pomodori Arreganati as an appetizer or side dish alongside a fresh green salad. They can also be served as a light main course accompanied by crusty bread and a glass of chilled white wine.

Presentation advice

Arrange the Pomodori Arreganati on a platter, garnishing them with a sprinkle of fresh herbs such as basil or parsley. The vibrant colors of the tomatoes and the golden breadcrumbs will create an eye-catching display.