Ingredients with Measurements:
- 6 large tomatoes
- 1 cup touloumotiri cheese, crumbled
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- A sharp knife
- A spoon
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and scoop out the flesh and seeds with a spoon. Reserve the flesh and discard the seeds.
3. In a bowl, mix together the touloumotiri cheese, breadcrumbs, olive oil, parsley, mint, dill, garlic, salt, and pepper.
4. Chop the reserved tomato flesh and add it to the cheese mixture. Mix well.
5. Stuff each tomato with the cheese mixture and place them in a baking dish.
6. Bake the stuffed tomatoes for 30-35 minutes or until the cheese is melted and the tomatoes are tender.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 200
Fat: 14g
Carbohydrates: 12g
Protein: 7g
Sodium: 300mg
Substitutions for ingredients:
- Touloumotiri cheese can be substituted with feta cheese or goat cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Olive oil can be substituted with vegetable oil or melted butter.
- Fresh parsley, mint, and dill can be substituted with other fresh herbs such as basil or thyme.
Variations:
- Add cooked rice or quinoa to the cheese mixture for a heartier dish.
- Substitute the tomatoes with bell peppers or zucchinis.
- Add chopped nuts such as walnuts or almonds to the cheese mixture for extra crunch.
Tips and tricks:
- Choose ripe and firm tomatoes for the best results.
- Use a serrated knife to cut the top of the tomatoes for a clean cut.
- If the stuffed tomatoes are browning too quickly, cover them with foil and continue baking.
- Garnish the stuffed tomatoes with extra fresh herbs before serving.
Storage instructions:
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed tomatoes in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed tomatoes on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
Garnish the stuffed tomatoes with extra fresh herbs or a sprinkle of paprika.
Pairings:
Pair the stuffed tomatoes with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the stuffed tomatoes with a side of roasted potatoes or grilled vegetables.
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
- If the tomatoes are not cooking evenly, rotate the baking dish halfway through baking.
Food safety advice:
- Wash your hands and all utensils before handling the ingredients.
- Make sure the stuffed tomatoes reach an internal temperature of 165°F (74°C) before serving.
Food history:
Touloumotiri cheese is a traditional Greek cheese made from sheep's milk. It has a tangy and salty flavor and is often used in Greek cuisine.
Flavor profiles:
The stuffed tomatoes have a savory and cheesy flavor with a hint of freshness from the herbs.
Serving suggestions:
Serve the stuffed tomatoes as a main dish or as a side dish for a Greek-inspired meal.
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Region: Greek