Tomatoes baked stuffed oblong, an easy and delicious side dish to make in the oven, also ideal for the air fryer.
You will need very few ingredients to prepare this simple and tantalizing recipe, perfect to accompany many different main courses.
For this idea, my choice fell on a seasonal ingredient that is found at a good price, but is easy to find throughout the year, so you can replicate the recipe whenever you want.
Unlike the San Marzano tomato, which it resembles in shape, the oblong tomato has a firm texture and is less watery, so it should maintain its consistency during cooking.
The pulp will be fully recovered for the recipe, but if you want to avoid the seeds, you can easily blend it or pass it through a sieve.
Below, I leave you some ideas to draw inspiration from with the tomatoes, perfect to make at this time of the year.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6 plum tomatoes (or oblong)
- 1/2 cup breadcrumbs
- 1/4 cup cheese (grated)
- to taste basil (fresh)
- 2 tablespoons extra virgin olive oil (plus more for the final seasoning)
- 2 pinches fine salt
- 1 clove garlic
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Spoon
Steps
To make Baked Stuffed Oblong Tomatoes, first wash the tomatoes well and cut them in half.
Using a spoon, gently scoop them out and cut the pulp into pieces.
In a bowl, combine the breadcrumbs, grated cheese, tomato pulp, salt, and clean, coarsely chopped basil. Add the oil, a clove of garlic peeled and finely chopped by hand, and mix well until the ingredients are blended.
Fill the tomatoes well, pressing gently with the spoon.
Place the tomatoes on the baking sheet.
Drizzle a little oil on the surface and bake in a preheated fan oven at 375°F for 25 minutes or until the filling is nicely golden.
Great hot or cold, they can also be prepared in advance.
