Stuffed Tomatoes

½ Cup Extra Virgin Olive Oil 

7 Whole Garlic Cloves. 

1 Red Pepper – diced 

1 Small Eggplant – diced 

1 Zucchini -diced

Salt and pepper to taste

7 Tomatoes – must be ripe 

10 Basil Leaves – chopped 

1 Cup Plain Bread Crumbs 

1 Cup Grated Pecorino Romano 

 

 Preheat your oven to 375°. In a large frying pan, heat the olive oil and add the garlic. Cook on a low temperature until the garlic is fork tender. 

Cut up all of your vegetables. The vegetables should be diced very small. Keep in mind you are stuffing them into the tomato. Once the garlic is fork tender remove it from the oil and mash with a fork. Put it back into the oil and mix it around. Add in the red pepper and cook for about 3 to 5 minutes. Then add in your eggplant and your zucchini. Cook for another 10 minutes until tender and cooked thru. 

In the meantime, slice the tops off each tomato. Scoop out the insides. I use a melon Baller to do this. Reserve half of the insides of the tomatoes, and save the rest for another use. Purée the tomatoes using a hand blender. Once the vegetable mixture is cooked add the tomato purée to it. Cook for about five minutes. Add the basil leaves. Remove from heat and add the breadcrumbs and the grated cheese. Stuff each tomato with the mixture. Put the tomatoes in a baking pan and bake for about 30 minutes.

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