Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 4 truss tomatoes
- 40grams pecorino, grated
- 8 pitted Kalamata olives, chopped
- 2tablespoons olive oil
- 1tablespoons oregano leaves
- 1tablespoons snipped chives
- 2tablespoons pine nuts, toasted
- 40grams provolone, grated
Method
Step 1 of 5
Cut tops from tomatoes and set aside. Use a small sharp knife to cut membranes from sides of tomatoes. Scoop out flesh and seeds, leaving a shell, and strain pulp. Place tomato shells upside-down on paper towel to drain.
Step 2 of 5
Preheat oven to 180°C. Line an ovenproof dish with baking paper.
Step 3 of 5
Chop pulp and combine in a bowl with cheeses, pine nuts, olives and herbs. Season with pepper.
Step 4 of 5
Transfer tomatoes to dish. Fill each with cheese mixture, packing firmly. Drizzle with half the oil. Top with tomato lids and drizzle with remaining oil.
Step 5 of 5
Bake for 20 minutes or until tomatoes begin to soften. Season with salt and serve.
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