Spanish Stuffed Tomatoes
Posted: 25 August '10 by Niall
Spanish stuffed tomatoes
In our recent post about La Tomatina we mentioned that we’d be celebrating the humble tomato in our own way – by making Spanish stuffed tomatoes.
It’s a pretty straightforward recipe, but the flavours are superb – fruity, both sweet and savoury, and with a delicate hint of thyme and parsley in the background.
Kelly just loved this recipe and was raving about it to her friends in work.
It’s great way to play your own part in the Spanish Tomato festival!
Ready in 40 minutes – serves 6 as a starter or tapas.
You can see the photos here:
Ingredients
- 6 large tomatoes
- 100g fresh breadcrumbs
- 3 tbsp parsley, finely chopped
- black pepper to taste
- 1 onion, finely chopped
- 50g Manchego cheese, grated (if you can’t find Manchego, Parmesan will do at a pinch)
- 1 tbsp thyme, finely chopped
- 1 tsp of smoked paprika
- olive oil
Method
- Preheat the oven to 140°C
- Drizzle some olive oil into a pan and sweat the onions over a low heat until they are soft.
- While the onions are cooking, combine the breadcrumbs, parsley, thyme, pepper, smoked paprika, and half of the grated manchego in a large bowl.
- Turn the heat off under the onions and tip the breadcrumb mixture into the softened onion, stirring the ingredients until they are mixed thoroughly.
- Using a teaspoon, scoop the pulp from the tomatoes.
- Spoon the breadcrumb mixture into the tomatoes, pressing the mixture down to fit as much stuffing in as possible.
- Place the stuffed tomatoes into an oven dish and top them with the remaining grated cheese and drizzle with olive oil.
- Bake the tomatoes for 20 minutes, or until the tomatoes are soft and the cheese has melted, and serve immediately.
Enjoy!
Tags: recipe, spain, spanish food, tapas, Tomato
Categories: Recipes
