Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 6
Ingredients: 6 large tomatoes; 1 handful of parsley; 1 handfull of thyme; 3 sprigs of fresh oregano or marjoram; 2 onions; 2 cloves of garlic; 1 egg; 2 balls of mozzarella cheese, drained; 50g of grated Parmesan cheese; 1 tablespoon of breadcrumbs, toasted; Olive oil; Freshly ground black pepper

1
6 large tomatoes
2
1 handful of parsley
3
1 handfull of thyme
4
3 sprigs of fresh oregano or marjoram
5
2 onions
6
2 cloves of garlic
7
1 egg
8
2 balls of mozzarella cheese, drained
9
50g of grated Parmesan cheese
10
1 tablespoon of breadcrumbs, toasted
11
Olive oil
12
Freshly ground black pepper

Ingredients

1
6 large tomatoes
2
1 handful of parsley
3
1 handfull of thyme
4
3 sprigs of fresh oregano or marjoram
5
2 onions
6
2 cloves of garlic
7
1 egg
8
2 balls of mozzarella cheese, drained
9
50g of grated Parmesan cheese
10
1 tablespoon of breadcrumbs, toasted
11
Olive oil
12
Freshly ground black pepper

Directions

1
Preheat the oven to 210°C
2
Line the bottom of a baking dish with parchment paper
3
Wash the tomatoes, cut them in half, remove the seeds and pulp with a spoon, and place them in the baking dish
4
Wash, dry, and chop the herbs; combine them in a processor with the mozzarella cheese, onions, garlic, salt, and black pepper
5
Process until coarse
6
Add the egg to the processor and process until well combined
7
Stuff the tomatoes with this mixture
8
Mix the breadcrumbs and Parmesan cheese
9
Sprinkle over the stuffed tomatoes and drizzle with olive oil
10
Bake for 40 minutes, or until the filling is golden brown
11
Serve warm or at room temperature, accompanied by grilled fish or meat