Pomodori ripieni all’umbra

Pomodori ripieni all’umbra

Ingredients

  • 4 San Marzano tomatoes
  • 1 handful of parsley
  • 3 tablespoons extra virgin olive oil Umbria DOP

 

  • 100 g breadcrumbs
  • 1 garlic clove
  • 2 eggs

Instructions

Cut the tomatoes in half lengthwise, empty them and add salt.

Leave the tomatoes upside down for 20 minutes, until they have lost the vegetation liquid.

In the meantime, prepare the filling: pour the breadcrumbs into a bowl, add salt, pepper, chopped parsley & garlic, 3 tablespoons of olive oil and whole eggs.

Mix the ingredients and distribute the mixture into the tomatoes.

Bake at 180 ° C in a well oiled pan for 10-15 min. until you get a golden gratin.

Remove from oven and serve.

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