Today I share with you one of the quintessential summer recipes: STUFFED TOMATOES WITH AND WITHOUT OVEN. Not the usual rice and tuna stuffed tomatoes, but a filling that encapsulates all the Mediterranean flavor and taste. A recipe that takes me back to Apulian traditions. Indeed, my grandmother always made me the delicious acquasale, a simple and quick dish to prepare. It was mainly prepared by fishermen and farmers to consume while working. It is usually made by soaking homemade bread in water and then seasoning it with salt, extra virgin olive oil, tomato, and oregano. Pieces of carosello and very thin Tropea or Margherita di Savoia sweet onion were usually added. I made these stuffed tomatoes by baking them in the oven with this acquasale filling and also made them without baking, both ways are delicious. Here is the recipe
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 474.05 (Kcal)
- Carbohydrates 42.39 (g) of which sugars 5.85 (g)
- Proteins 19.94 (g)
- Fat 25.36 (g) of which saturated 2.32 (g)of which unsaturated 1.57 (g)
- Fibers 4.15 (g)
- Sodium 354.72 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 beefsteak tomatoes
- 10.5 oz homemade bread
- 10.5 oz scamorza cheese
- 1 Tropea red onion (optional)
- as needed water
- 4 tbsp extra virgin olive oil
- 3 tbsp Grana Padano DOP
- as needed basil
- as needed oregano
Tools
- 1 Spoon
- 1 Parchment paper
- 1 Baking dish
Steps
Using a knife or a corer, hollow out the beefsteak tomatoes and place the pulp in a bowl.
Chop the basil
Add the water to the tomato pulp
Add salt and basil.
Grana Padano
A generous drizzle of extra virgin olive oil.
At this point, slice the homemade bread
Then cut into pieces, but not too small, and add them to the pulp with the water
Mix everything well.
Dice the mozzarella.
Add it to the bread
Add oregano.
Line the baking dish with parchment paper and a drizzle of extra virgin olive oil.
Generously stuff the tomatoes
Place them in the baking dish side by side
Add a sprinkle of Grana
and extra virgin olive oil.
Bake in a preheated oven at 356°F for 25 minutes
and if you really don’t want to turn on the oven, you can easily enjoy them raw; they will be just as good, but less crispy on top
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