Stuffed Tomatoes

Stuffed Tomatoes

8 ripe tomatoes
250 g day or two old bread
4 eggs
1 red onion
1 Tbsp dried basil
olive oil
salt

Cut tops of tomatoes. Reserve to tops for later. Core tomatoes and place upside down to drain. Dice tomato core and place in a bowl with crumbled bread and 5 tablespoons olive oil. Add salt and let soak for about 2 hours.

Finely chop onion and saute on 4 tablespoons olive oil until soft. Add to the bread mix with beaten eggs and basil.

Salt tomato shells and stuff them with prepared filling. Top with tomato tops and bake in a preheated oven on 200°C for about 25 minutes. Let cool a bit and then sprinkle with olive oil and serve.


This recipe is from Sale&Pepe magazine, June 2010, Serbian issue.