Stuffed tomatoes with pecorino are a delicious appetizer typical of Italian cuisine. The tomatoes are hollowed out and then filled with a mix of sweet and spicy pecorino cheese, flavored with oregano. They are then baked until the cheese melts and turns golden. They are perfect to serve either hot or cold.
Wash the tomatoes and cut off the top cap
Empty them of the pulp with a teaspoon, salt them, and turn them upside down to let them lose some water
Leave them like this for half an hour
Meanwhile, crumble the sweet pecorino and grate the spicy one
Combine both in a bowl and mix them with three tablespoons of oil
Add a generous pinch of oregano, a pinch of pepper, and taste to adjust the salt if necessary
Fill the tomatoes with this mixture
Place them in an oiled baking dish and bake in a preheated oven at 200 degrees for about 20 minutes
Serve the tomatoes warm
Knife
Spoon
Cutting Board
Oven
Store in the refrigerator for up to 2 days
Traditional dishes of Italian cuisine
Italy
| Energy (kcal) | 144.39 |
| Carbohydrates (g) | 2.74 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 10.92 |
| of which Saturates (g) | 5.04 |
| Protein (g) | 8.51 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.51 |
