A classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture, topped with cheese and drizzled with oil. A quick easy dish that can be made ahead of time.
Ingredients
- 6 medium, ripe tomatoes
- 100 grams of breadcrumbs
- 50 grams of grated cheese, eg cheddar
- (Cheese alternatives like goat cheese, blue cheese)
- 1 small onion
- 2 tbsp butter
- 3 tablespoons of chopped herbs, optional
- Creme Fraiche or Sour Cream as needed for cheese mix.
- Salt and Pepper to taste
- Oil, Butter
- Nuts, eg crushed walnuts, to decorate, optional.
With Goat Cheese mixed with a little Cream
Preparation
- Wash the tomatoes, cut off a lid and extract the juice and the seeds
- Reserve the juice.
- Place the cheese, breadcrumbs, chopped herbs and the tomato juice in a bowl. Season to taste.
- Sauté the finely chopped onion in the butter, then add it to the other ingredients.
- Stuff the tomatoes with the mixture, then sprinkle with grated cheese.
- Arrange in a baking dish and dot with butter.
- Bake in a pre-heated at 350 °F (180 °C), air fryer 170 °C) for about 15 minutes give or take, until golden brown.
- If using cheese like goat cheese or blue cheese, add at the end of cooking and heat only slightly to avoid too much melting, or leave at room temperature,
Blue Cheese Stuffed Tomatoes
Replace the grated cheese with a little butter and add a soft blue cheese, mashed, at the end and cook an extra minute (or leave uncooked).