If, like me, you don’t love turning on the stove when it’s hot, here’s the recipe for you: no-cook stuffed tomatoes.
A delicious main dish, easy and quick to prepare, economical and that doesn’t hurt.
So let’s not waste any time and prepare these no-cook stuffed tomatoes together, they’re really good!
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No-Cook
- Cuisine: Italian
Ingredients: No-Cook Stuffed Tomatoes
- 3 tomatoes (large)
- 3 slices bread (rustic type)
- 2 tablespoons pine nuts
- 1 clove garlic (optional)
- 2 tablespoons Herbes de Provence
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 12 cubes feta (4 in each tomato)
Tools: No-Cook Stuffed Tomatoes
If you want to know more about this chopper here is the link to my review.
- 1 Chopper
Steps: No-Cook Stuffed Tomatoes
First, wash and remove the caps from the tomatoes.
Using a spoon, hollow out the tomatoes.
After hollowing out the tomatoes, salt them and turn them upside down to let them drain.
Toast the bread, and if you like, rub garlic on the bread to add flavor.
In a food processor, add the tomato pulp, herbs, a tablespoon of pine nuts, and the toasted bread, and blend coarsely.
Francy’s Tip: if the mixture is too runny, add some breadcrumbs.
I added a drizzle of oil, pepper, and feta to the mixture, filled the tomatoes, and garnished with pine nuts.
Serve with a nice salad.
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FAQ (Frequently Asked Questions)
How to store them?
In the fridge in an airtight container.
What can I use instead of bread?
You could use taralli.
Can they be frozen?
Absolutely not.
