1. Rice and Tomato Timbale
INGREDIENTS 1Kg tomatoes 100g breadcrumbs garlic parsley salt olive oil basil 300g tomato risotto Parmesan cheese, as needed 200g provola cheese
METHOD
Slice the tomatoes and remove the seeds.
Mix together the breadcrumbs, garlic, basil, parsley, salt, olive oil and pepper. Fill the tomatoes with this mixture.
Bake the tomatoes at 180°C for 30 minutes.
Once they have cooled, line a tube pan with them and fill with the tomato risotto and provola cheese.
Bake at 180°C for 30 minutes and serve hot!
2. Cheesy tomato bites
INGREDIENTS cherry tomatoes cherry mozzarella egg breadcrumbs METHOD 1. slice the tomatoes in half and remove the pulp. 2. Place the cherry mozzarella in the center of the tomato. Freeze them for 15 minutes. 3. Dip them in the egg wash and then cover them in breadcrumbs. 4. Repeat step three, then deep fry them. 5. Let them cool a bit before serving.
3. Spanish tomato toast
INGREDIENTS tomatoes olive oil basil salt pepper garlic
METHOD 1. Rub 1 side of each bread slice with 1 garlic clove half then bake at 190°C for 10 minutes. 2. Rub raw tomato on a cheese grater. Make a tomato sauce and add olive oil, salt and pepper. 3. Spread the grated tomatoes on the bread and serve.
4. Tomato omelette
INGREDIENTS tomatoes olive oil salt pepper basil 7 eggs 80g parmesan METHOD 1. Cut the tomatoes in slices and put them in a pan. 2. Pour the egg mixture over the tomatoes. 3. Cook for 10 minutes.
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