Pomodori Ripieni (Stuffed Roma Tomatoes)
Roma tomatoes are also known as “plum” tomatoes and are smaller and more oblong in shape than beefsteak tomatoes. They are good for use in stuffing recipes because they generally have firmer meat, less juice, and fewer seeds.
Serves 10
20 Roma tomatoes
4 sprigs fresh basil
3 thick slices Italian bread
½ cup shredded provolone cheese
Fresh-cracked black pepper
1 tablespoon olive oil
Preheat oven to 400°F. Slice the tomatoes in half and scoop out and reserve the insides. Clean and gently slice the basil. Medium-dice the bread.
Mix together the tomato insides, basil, bread, cheese, and pepper in a medium-sized bowl.
Stuff each tomato half with the mixture. Place on baking sheet, drizzle with oil, and sprinkle with pepper. Roast for 8 minutes. Serve immediately.
Basil
Basil is an herb in the mint family and goes particularly well with tomato. Basil is also the main ingredient in pesto sauce. Basil is a good choice if you are picking one or two herbs to grow in a small kitchen garden. Most Italian dishes call for at least bit of fresh basil.
