Delicious Italian baked dish of beefsteak tomatoes stuffed with breadcrumbs, provolone cheese and butter – eggs, nuts and soy free.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose | gluten |
⏱ 34 mins – easy
🍽 6 servings – 222 kcal per serving
|
Serving 127g |
Fat 16g |
Sat. fat 7g |
Sodium 260mg |
|
Carbs 13g |
Fibers 1g |
Sugars 3g |
Proteins 6g |
INGREDIENTS
- an eighth tsp black pepper
- 5 beefsteak tomatoes
- 2 oz parsley
- three quarters cup breadcrumbs
- 3 oz provolone cheese
- a quarter cup butter
- 2 tbsp olive oil
- 1 clove garlic
TOOLS
- 1 knife
- 1 casserole dish
- 1 plate
- 1 wooden spoon
- 1 grater
- 1 spoon
- 1 bowl
- 1 oven
STEPS
Peel and mince the garlic, then chop parsley
Grate provolone cheese using a grater.
Cut beefsteak tomatoes in half.
Scoop the tomato halves using a spoon to get the pulp.
Chop the tomato pulp.
Put pulp, parsley, breadcrumbs, grated cheese, and garlic in a bowl. Add an eighth tsp of black pepper and mix using a wooden spoon to get a breadcrumbs mixture.
Grease a casserole dish with butter. Put the tomatoes in the dish. Stuff the breadcrumbs mixture and spices into the tomatoes. Drizzle olive oil over them.
Preheat the oven to 375°F for 12-15 minutes.
Put the casserole dish in the oven and bake for 20 minutes to get baked tomatoes. Turn the heat off, then remove the casserole dish from the oven.
Place the baked tomatoes on a plate and sprinkle them with cheese..
It’s ready to be served !
