8 medium firm tomatoes
2 tablespoons of salt
6 tablespoons of olive oil
1 large onion finely chopped
4 tablespoons of chopped green pepper
1 cup of zucchini finely chopped
2/3 cup of eggplant finely chopped
1/2 tablespoon of garlic
2 large cloves of garlic, pressed
2 tablespoons of breadcrumbs from fresh bread
4 tablespoons of chopped parsley
2 tablespoons of vinegar
4 tablespoons of chopped salsa
Black pepper to taste
8 medium firm tomatoes
2 tablespoons of salt
6 tablespoons of olive oil
1 large onion finely chopped
4 tablespoons of chopped green pepper
1 cup of zucchini finely chopped
2/3 cup of eggplant finely chopped
1/2 tablespoon of garlic
2 large cloves of garlic, pressed
2 tablespoons of breadcrumbs from fresh bread
4 tablespoons of chopped parsley
2 tablespoons of vinegar
4 tablespoons of chopped salsa
Black pepper to taste
Preheat the oven to moderate temperature
Cut a small top off each tomato
Finely chop the tops
Remove the insides of the tomatoes
Sprinkle the tomatoes with salt, flip the cut side down and let it drain on paper towels
In a skillet, heat 4 tablespoons of olive oil
Add the onion, green pepper, zucchini, eggplant, garlic, and chopped tomato tops
Cook for 5 minutes
Add the pressed garlic and cook for another minute
Transfer to a bowl
Clean the skillet and add the remaining olive oil
Add the breadcrumbs and fry until golden brown
Add the vegetables
Add the parsley, vinegar, and half of the salsa
Season with salt and black pepper
Wipe the insides of the tomatoes dry with paper towels
Fill with the vegetable mixture
Place in a refrigerator-safe dish and bake for 30 minutes or until the tomatoes are warm but still retain their shape
Sprinkle with the remaining salsa and serve at room temperature
Serves 8
Obs.: Enjoy the tomato pulp by straining it through a sieve
Use it to enrich refogados, rice, etc
Total calories: 1173.
