Cut the tomatoes in half, scoop out the pulp, and let them drain on absorbent paper for at least 10 minutes.
Meanwhile, blend the bread with the basil. Add the tomato pulp and blend again. Taste and adjust the salt if necessary.
If the mixture is too dry, add a drizzle of oil.
Stuff the tomatoes with the filling and place them on a baking sheet lined with parchment paper.
Generously sprinkle Parmesan on top, add a drizzle of oil, and cook in an air fryer at 180°C for about 15 minutes.
Blender
Bowl
Spatula
Italia
| Energy (kcal) | 82.76 |
| Carbohydrates (g) | 14.19 |
| of which Sugars (g) | 3.07 |
| Fat (g) | 1.31 |
| of which Saturates (g) | 0.74 |
| Protein (g) | 3.68 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.15 |
