Stuffed Tomatoes

I love the versatility associated with the word stuffed. I mean isn't it amazing! You can practically stuff everything into anything. Stuff any type of vegetable with a grain or meat ingredient, otherwise stuff any type of meat with vegetables and vice versa. The options are endless.


Stuffed tomatoes is a very light and healthy dish. It can be used as a side dish or a starter. I make it on and off during the holy month of Ramadan. Firstly because it is a family favourite and secondly it goes very well with any meat, fish or rice dish. These stuffed tomatoes are prepared with a handful of ingredients and pack a punch full of flavour.


This dish is open to creativity, you can use your own choice of stuffing. Creative choice of ingredients can be helpful in evolving new flavours. I keep my Ramadan recipes as simple as possible.

Make sure that you use large ripe tomatoes for stuffing. I am using half parmesan and half mozzarella in this recipe but you can use either both or one of them it's your choice. I am using mixed herbs for this recipe. Here is the full list of ingredients

Ingredients:

7 large ripe tomatoes
6 tbsp parmesan
6 tbsp grated mozzarella
2 bread slices made into crumbs
4 tbsp any cream cheese
2 tbsp mixed herbs
1 tbsp olive oil
salt, pepper to taste

Method:
Slice off the top most part of the tomatoes  season with salt and place on a tray to drain water. Reserve the tops as they will be used later.

After the water has been drained from the tomatoes dry and set aside.


Prepare The Filling:

Prepare the filling by mixing together bread crumbs with parmesan, cream cheese and mozzarella, Add the herbs and oil, season with salt and pepper. Increase the amount of cream cheese for a more creamy filling.

Assembling:

Place the tomatoes upright. Spoon the filling into the tomatoes and press with the back of a spoon. Place grated mozzarella on top of each tomato. Cover with the reserved tops and place in a preheated oven at 180 degrees for 20 minutes.