Hello, there! Mark Zoch here from The Dinner Dude. Let me tell you about my latest culinary adventure – a voyage into the world of Stuffed Baked Cherry Tomatoes. Now, I know what you’re thinking, “Mark, tomatoes? Really?” But trust me, these aren’t your everyday tomatoes. They’re delectable little flavor bombs that will blow your taste buds away!
Stuffed baked cherry tomatoes Recipe
Stuffed baked cherry tomatoes
- 2 tablespoons of breadcrumbs
- 6 pitted green olives
- 6 pickled capers
- 2 basil leaves
- 3 teaspoons of grated parmesan
- Extra virgin olive oil
- Pepper to taste
- Turn on the oven at 150°C.
- Put the capers into the water and leave them to soak for 5 - 10 minutes.
- Wash the cherry tomatoes, dry them and cut the upper end; remove the pulp inside gently with a parisienne or a teaspoon and keep it aside.
- Chop olives, capers and the pulp of the tomatoes, put them in a pan, add the breadcrumbs, parmesan, the basil leaves chopped with your hands, a teaspoon of oil and a grind of pepper.
- Fill the tomatoes with a teaspoon, helping yourself with your fingers, compact the mixture by squeezing a little inside. Place on a baking sheet covered with baking paper, sprinkle with a drizzle of oil and bake for about 20 minutes with a ventilated oven at medium heat.
- When you see that the tomato skin has become softer and the mixture inside changes color, they are ready for gratin. The last 5 minutes put the oven with grill function and move the tomatoes upwards so they will make a delicious crust on the surface.
- You can serve the cherry tomato at room temperature or warm.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
A New Spin: Air Fryer Stuffed Baked Cherry Tomatoes
Firstly, the preparation process remains the same. You still need to hollow out the cherry tomatoes and stuff them. However, instead of placing them in the oven, you’ll put them in the air fryer basket. Make sure they are not overcrowded; there should be enough space for the hot air to circulate around each tomato.
Set your air fryer to 375°F (190°C) and cook the tomatoes for about 10 minutes. Keep an eye on them, as cooking times can vary depending on the size of the tomatoes and the specific model of your air fryer.
Once they’re done, let them cool for a bit before serving. The air fryer gives these tomatoes a slightly different texture – they’re a bit crunchier on the outside, while still being juicy on the inside. Sprinkle some fresh herbs on top, and serve them as a delightful appetizer or side dish.
Tips for making Stuffed Baked Cherry Tomatoes
Creating stuffed baked cherry tomatoes is somewhat of an art form. You see, cherry tomatoes are much smaller than their beefsteak cousins, which means you need to be careful when hollowing them out. A gentle touch is key here.
Now, let’s delve into some cooking tips for this recipe. First off, make sure you choose ripe, but firm cherry tomatoes. You don’t want them to collapse under the heat of the oven. Secondly, when hollowing out the tomatoes, use a small spoon or melon baller to scoop out the insides. This will give you enough space to stuff them without damaging the skin.
Another tip? Patience. Yes, patience is key when stuffing these little guys. Remember, it’s not a race. Take your time to carefully fill each tomato with the stuffing, ensuring it’s packed in well.
Lastly, keep an eye on them in the oven. Due to their small size, they can overcook easily. You want them to be just the right level of roasted – slightly shriveled, but not burnt.
After they come out of the oven, let them cool for a bit. Then, place them on a platter, sprinkle some fresh herbs on top, and voila! Your Stuffed Baked Cherry Tomatoes are ready to serve. These make for a perfect appetizer or side dish. You could even pop a few on top of a green salad for an added burst of flavor.
- Can I use a different type of tomato? Yes, you can. However, cherry tomatoes work best due to their size and sweetness.
- What kind of stuffing can I use? The possibilities are endless here. You can use a mixture of cheese, herbs, or even minced meat.
- Can I prepare these in advance? Absolutely! You can stuff the tomatoes ahead of time and bake them just before serving.
- Are these suitable for vegetarians? Yes, as long as you use a vegetarian stuffing.
- Can I freeze the leftovers? I wouldn’t recommend it. The texture of the tomatoes can change when frozen and defrosted.
Now, for those adventurous souls who love experimenting with kitchen tools, try using a blow torch instead of baking. Yes, you heard me right, a blow torch! It gives the tomatoes a nice charred flavor while melting the stuffing beautifully. Remember to keep it at a low flame and maintain a safe distance. This method is sure to wow your guests and add a little drama to your dinner party!