I love tomatoes, I like using them in various recipes, but this is really one of the simplest. Baked tomatoes with pecorino cheese make a light side dish or a tasty appetizer.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 4 Tomatoes (medium-sized round)
- 3.5 oz Pecorino Romano (grated)
- 1 cup Breadcrumbs
- 2 tbsps Parmigiano Reggiano DOP (grated)
- to taste Parsley
- to taste Black pepper
- to taste Salt
- to taste Olive oil
- 1 clove Garlic
Preparation
Wash the tomatoes, cut them in half horizontally, and empty them with a teaspoon.
Put some salt inside, turn them upside down, and let them drain on a plate for about 20 minutes.
Slightly blend the tomato pulp, let it drain with a strainer, put it in a bowl, and add the breadcrumbs, Parmigiano, minced garlic clove, parsley, adjust salt, oil, and pepper.
Dice the pecorino into small cubes and add it to the mixture.
Cover a baking sheet with parchment paper, divide the mixture inside the tomatoes, and bake at 356°F for about 30 minutes, ventilated oven.
Suggestions/tips
I recommend letting the tomatoes drain well, otherwise they will release a lot of water during baking.
If you liked the Baked Tomatoes with Pecorino Cheese, try the other tomato recipes:
Potatoes, onions, tomatoes, and baked feta
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