Ingredients with Measurements:
- 4 large tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup dried breadcrumbs
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the tomatoes and scoop out the seeds and pulp with a spoon. Set the tomatoes aside.
3. In a mixing bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, dried breadcrumbs, chopped fresh basil, minced garlic, salt, and pepper.
4. Stuff each tomato with the cheese mixture, pressing it down to fill the cavity.
5. Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and the tomatoes are tender.
7. Sprinkle dried cheese on top of the tomatoes and bake for another 5 minutes.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 208
Fat: 13g
Carbohydrates: 11g
Protein: 14g
Sodium: 423mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of mozzarella and Parmesan cheese.
- You can use fresh breadcrumbs instead of dried breadcrumbs.
- You can use any herbs you like instead of basil.
Variations:
- You can add cooked ground beef or sausage to the cheese mixture for a meaty version.
- You can add chopped sun-dried tomatoes or olives for a Mediterranean twist.
- You can use cherry tomatoes instead of large tomatoes for bite-sized appetizers.
Tips and tricks:
- Choose firm and ripe tomatoes for the best results.
- You can use a melon baller to scoop out the seeds and pulp from the tomatoes.
- You can use a piping bag to fill the tomatoes with the cheese mixture for a neater presentation.
- You can sprinkle some chopped fresh parsley on top of the tomatoes for extra flavor and color.
Storage instructions:
You can store any leftover cheese-stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the cheese-stuffed tomatoes in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
You can serve the cheese-stuffed tomatoes on a platter with some fresh basil leaves and a drizzle of balsamic glaze.
Garnishes:
Fresh basil leaves, chopped parsley, balsamic glaze
Pairings:
Garlic bread, roasted vegetables, grilled chicken
Suggested side dishes:
Mixed greens salad, roasted potatoes, quinoa pilaf
Troubleshooting advice:
- If the cheese mixture is too dry, you can add a splash of milk or cream to moisten it.
- If the tomatoes are too watery, you can sprinkle some salt on the inside and let them sit for 10 minutes before stuffing them.
Food safety advice:
- Make sure to wash your hands and all the utensils and surfaces before and after handling raw tomatoes and cheese.
- Make sure to cook the cheese-stuffed tomatoes until the cheese is melted and the tomatoes are tender to avoid any foodborne illnesses.
Food history:
Cheese-stuffed tomatoes are a classic Italian dish that dates back to the 18th century. It is a simple and flavorful way to enjoy fresh tomatoes and cheese.
Flavor profiles:
Savory, cheesy, tangy, herbaceous
Serving suggestions:
Serve the cheese-stuffed tomatoes as a main dish or as a side dish for a summer barbecue or a dinner party.
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