Gratinated tomatoes 2

GRATINATED TOMATOES 05496 INGREDIENTS 6 medium tomatoes 4 PEOPLE well ripe, 150 g of breadcrumbs, 3 cloves of garlic, 3 anchovy fillets, 1 bunch of parsley, extra virgin olive oil, salt and white pepper.

Preparation and cooking time: 35 minutes.

Fix.

Easy.

PROCEEDINGS wash and dry tomatoes.

Cut them in half, remove the seeds and lightly salted.

Place on a grid, flipped and let them drain.

Wash the parsley and peeled garlic.

Finely chopped parsley, garlic and anchovy fillets, salted lightly.

Grease with a little oil a baking dish.

Fill the tomatoes with the filling and place in baking dish.

Sprinkle with breadcrumbs, pour a little olive oil on each tomato and cook in the oven for 20 minutes at room temperature.

STUFFED TOMATOES ingredients: 4 medium ripe tomatoes, 1/2 glass of milk, 4 eggs, breadcrumbs, salt and pepper, extra virgin olive oil.

Wash and dry tomatoes.

Cut the top off, sprinkle the pretzels inside and turn upside down on a plate.

Beat the eggs, add salt and pepper, add the bread crumbs, milk and mix well.

Fill each tomato with the filling.

Oil a baking dish, add the tomatoes, add on each a drizzle of olive oil and cook in the oven at medium heat for 10 minutes.

If you dry wet the bottom with a little water or broth warm.