Tuscan Stuffed Tomatoes

Tuscan stuffed tomatoes are a simple and delicious dish, typical of Italian summer cuisine, which combines the rich flavor of the stuffing with the freshness of the tomato. Here’s how to prepare them:

Ingredients

• 4 large and firm tomatoes
• 150 g of stale bread
• 1 clove of garlic
• 1 handful of basil
• 4 tablespoons of grated Parmesan cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste
• 1 egg (optional)
• 2 tablespoons of milk (if using bread)

Preparation

1. Start by preheating the oven to 180°C (356°F).
2. Cut the top off the tomatoes and gently scoop out the insides with a spoon. Salt the inside and turn them over to let any excess water drain out.
3. In a bowl, soak the stale bread with a bit of milk if you choose to use it, and let it soften.
4. Squeeze the bread to remove any excess milk and crumble it.
5. Meanwhile, chop the garlic and basil and add them to the bread along with the Parmesan, a drizzle of oil, salt, and pepper. If you decide to add the egg, incorporate it now to bind the stuffing together.
6. Fill the tomatoes with the prepared mixture, and then replace the tops you had cut off earlier.
7. Place the tomatoes in a lightly oiled baking dish and cook in the oven for about 20 minutes, or until the stuffing is golden and the tomatoes are tender but still able to hold their shape.
8. Remove the tomatoes from the oven and let them rest a few minutes before serving.

Trivia

Traditionally in Tuscany, these tomatoes are served as a side dish, but they can also be a main course if accompanied by a fresh summer salad. The filling can vary depending on the area, with the addition of anchovies or capers for a touch of savoriness.

When preparing this dish, remember to choose ripe but still firm tomatoes to ensure they hold their shape and support the filling well during cooking. Enjoy your meal!