Name: Roasted tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Tomatoes - 4 pc; Cheese Sour milk - 150 g; Olives - 50 g; Mozzarella cheese - 150 g; Italian herbs - 2 pinch; Salt to taste; Ground black pepper to taste

European

Baked tomatoes are love at first bite. You can't even compare them to fresh ones because they are completely different - more tender in taste and juicier. Knowing this, simply stuff them with ingredients that cook quickly.

Prepare the tomatoes. Take 4 large pieces, wash them, cut off the caps and leave them. If vegetables have green tails, you don’t have to remove them. Leave it looking good when serving. Remove the pulp from the tomatoes with a spoon. Turn on the oven to preheat to 180 degrees.

Make the filling for the tomatoes. In a deep bowl, mix 150 g of 9% cheese and 150 g of mozzarella, cut into medium cubes. We don't recommend grating mozzarella cheese because it needs to cook with the tomatoes.

Add 50 g of chopped olives, salt and pepper to taste and two slivers of Italian dried herbs to the curd mass. Stir well so that all ingredients are evenly distributed.

Place a teaspoon of the filling into the tomatoes and bake in the oven at 180 degrees for 15 minutes. If you wish, 3-4 minutes before the end of cooking, you can “dress” the caps that you left on top of the tomatoes so that they also bake. Or decorate the dish with them when serving.

Roasted tomatoes

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Roasted tomatoes

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