Wednesday, March 18, 2009

Stuffed Tomatoes

This is a simple side where I roasted beefsteak tomatoes stuffed with Swiss cheese and breadcrumbs.Beefsteak tomatoes are largest varieties of tomatoes.It holds together when cut and are flavourful and are excellent for stuffing or generally any other use of a tomato.I had just few of these and made use of them.You can also go for any firm variety of tomato available.

Stuffed tomatoes are popular in several cuisines be it the Indian style of Bharwan tomatoes or Italian stuffed tomatoes -Sicilian with capers,anchovies,breadcrumbs and parsley or Roman with rice and French style -Tomato Provencal -stuffed tomatoes with Gruyere cheese,parsley,basil etc.Basically you can go for whatever stuffing you want.I went for a simple stuffing of swiss and gruyere mix and coriander,breadcrumbs and salt and pepper.

Big Firm Tomatoes: atleast 2
Olive oil

Filling:totaling atleast 1/2 cup
Bread Crumbs:Fresh or toasted or Italian style
Coriander/Cilantro: chopped
Swiss Cheese grated

Cut the tomatoes into half horizontally.Gently without tearing squeeze out the pulp into a small bowl.If you find it difficult use a spoon for scrapping the insides,but make sure you do not cut the tomato.It will look like ..

Mix the pulp in the bowl with rest of the filling ingredients and stuff into tomato halves.Place the tomato halves in a lined/greased baking sheet and drizzle with olive oil and more salt and pepper .It looks like..

Bake in a pre heated oven at 375 F for 20-25 minutes or until the cheese melts and the tomato gets cooked -its skin will look slightly blistered and the top starts browning.

Serve warm as a side dish or depending on the size of the tomato as a snack or starter.

This was a recipe in my drafts and I think now its time I posted as this is an excelent choice for FIL:Tomato by Sanghi at TastyBites.The pics may not look that tempting,but the taste was excellent. I dedicate it to my family as we love tomatoes and can devour it in any form and whatever cuisine


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