A quick and flavorful second course, pan-fried tomatoes! Perfect to prepare during this time of the year when tomatoes are in season, so rich in flavor and very fragrant. I preferred using tomatoes with few seeds, the classic San Marzano, but you can replace them with any variety you prefer without any problem. Personally, I love to feel the firm flesh of the tomatoes even after cooking, but as always, everyone has their own tastes, as it should be.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 San Marzano tomatoes
- 2 eggs
- 2.8 oz bread crumbs (stale bread)
- 1.8 oz Pecorino Romano cheese
- 6.3 oz bacon (diced)
- 1 clove fresh garlic
- to taste olive oil
- 1 pinch salt
Steps
Crumble the stale bread crumbs into a large container. Add the whole eggs, a pinch of salt, the diced bacon, and the grated cheese.
Create a well-mixed composition and set it aside for a moment to rest.
Carefully wash your tomatoes, dry them thoroughly before cutting them in half, and empty them of the seeds inside. Stuff them without salting them further with the filling prepared earlier.
Heat some olive oil and the roughly chopped garlic clove in a pan. Let it flavor before adding the stuffed tomatoes. Arrange them in the pan with the filling towards you.
Close the pan with a lid, slightly increase the flame of the stove, and let them cook for a few minutes before turning them to the other side.
When they are almost ready, remove the lid and finish cooking the tomatoes to dry the bottom a bit.
Serve the pan-fried tomatoes hot or warm, although I don’t mind them even once they’ve cooled. I assure you they don’t lose any flavor.
If there are leftovers, store them once cooled in the refrigerator for no more than two days.
