Stuffed tomatoes 

Tomatoes stuffed with baked veg breadcrumbs are a quick and easy recipe, without cheese (lactose-free), without eggs. Tasty and hearty dish. Round tomatoes au gratin are good both cold and hot. Perfect both as an appetizer and as a side dish and also as a vegetable second course. Stuffed tomatoes au gratin easy recipe with breadcrumbs, ready in a short time and perfect as a side dish or a vegetarian appetizer, are simple to prepare and serve a few ingredients.

A recipe of tomatoes au gratin really fast, once cut the tomatoes in half are stuffed with breadcrumbs and the spices you prefer, I used basil and chives because with tomatoes obviously we are fine. A tasty side dish to accompany any second course of meat and fish. Raw or cooked, tomatoes are always winning at the table! The recipe tomatoes au gratin is the proof, even my boy has eaten them tastefully, how to resist that crunchy crust that mixes with the soft juice of baked tomatoes au gratin! 

The recipe of light au gratin tomatoes is a must in summer, when the tomatoes are in season and can be enjoyed freshly picked in all their sweetness. Stuffed tomatoes au gratin are a delicious dish that satisfies everyone's tastes and that you can serve as a main course or as a vegetarian second course. It is a light recipe since the filling of tomatoes au gratin in the oven or in a pot includes very few ingredients. The breading of tomatoes au gratin is in fact composed of simple stale bread, aromatic herbs, little seasoning and a little breadcrumbs, which manage to create a delicious mix for a cheap and easy to make dish. Among the recipes with tomatoes this, with its crunchy browning, will also appeal to children. They can also be eaten cold without losing taste. No one will be able to resist! Let's see how to make tomatoes au gratin.

1 kg smooth round tomatoes (about 7 – 8)

50 g Almonds (shelled or peeled)

5 g Coarse salt

1 clove Garlic (8 g)

little extra virgin olive oil (5 g)

50 + 20 g breadcrumbs (also gluten free)

2 basil leaves

10 sprigs Chives (5 g)

Parsley (optional)

little Mint

Preparation

Wash the round tomatoes well, cut off the top cap and empty them internally with the help of a spoon. Then place them upside down in a colander, so that they lose all the water of internal vegetation. In a bowl, cut the extracted pulp into small pieces and store their liquid (keep aside about 30 g to be used at the end as a filling cover). If you prefer, filter the vegetation water to eliminate all seeds. Prepare the filling: peel the garlic and weigh the chosen dried fruit. In a chopper leek: almonds (50 g), garlic clove and coarse salt (5 g). Chop everything. Add to the inner pulp of the tomatoes (about 130 g), chopped dried fruit, oil (5 g) and breadcrumbs (50 g). Mix everything and let it rest. Meanwhile, wash your favorite herbs (basil, chives, parsley, mint...) and cut them coarsely with a knife. Add them to the mixture and integrate it with the breadcrumbs necessary to obtain the right consistency. Place the tomatoes on a flat baking sheet and fill them with the mixture obtained (without pressing). With a teaspoon sprinkle them superficially with their vegetation liquid (kept aside). Bake in a preheated static oven at 180 C degrees for about 20 minutes or until their surface is golden and crispy. Serve the stuffed tomatoes with breadcrumbs: hot, warm or cold.