Recipe by Mia in Germany
This is a great Portuguese appetizer. It also can accompany grilled meat or fish very nicely.
Top Review by Muffin Goddess
I adore tomatoes, so this was right up my alley! I didn't even use these as a side dish, they were my lunch today. I used some little Campari tomatoes for this, and I sprinkled the tops with some grated Parmesan cheese after baking. I will definitely be making these again, but next time, I will use fresh toasted breadcrumbs in place of the prepackaged ones. The flavor was good with the prepackaged ones, but I'm certain that the texture of the filling would be much better with the fresh breadcrumbs. In hindsight, I think the filling needs less breadcrumbs and/or more liquid if using the storebought breadcrumbs (the filling was tasty, but a tad thick and dry). Not detracting from my rating, though, because it was my own mistake. The only fresh breadcrumbs I had on hand were Portuguese sweet bread crumbs, and I didn't think those would be appropriate here. As Annacia mentioned in her review, these would also be good with some crumbled sausage, diced ham or some flaked cooked fish in the filling if you wanted to use this as a light meal in place of a side dish. Now I have a really good use for all my garden tomatoes that are just starting to ripen, yay! Thanks for posting! Made for Culinary Quest 2016 Azores Vegetal Challenge for Team Iota Eta Pi
- 4 large tomatoes, or
- 8 small tomatoes
- 1 cup breadcrumbs
- 2 garlic cloves, chopped
- 1⁄2 cup parsley, chopped
- 3 tablespoons olive oil
- 2 eggs
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Preheat oven to 390°F.
- Cut the top off the tomatoes and carefully carve them out.
- Salt and pepper the inside, then turn over and let drip.
- Meanwhile, combine beaten eggs, bread crumbs, garlic and parsley.
- Place tomatoes in a greased oven proof dish and fill with egg-breadcrumb mixture.
- Bake at 390 F for about 15 minutes.
- Serve hot.