1 h and 10 minutes
INGREDIENTS PER 14 PEOPLE
Round tomatoes, 7
Stale bread, half loaf
Fresh basil, 7 leaves
Grated Parmigiano Reggiano, 1.76 oz
Extra virgin olive oil, to taste
Salt, to taste
Pepper, to taste
Breadcrumbs, to taste
Wash tomatoes and cut them into halves; remove the seeds and place them on a sheet of paper towel with a little salt, to remove water.
Filter the liquid of tomatoes, throwing away the seeds.
Break the bread into small pieces and combine with basil,tomato liquid kept aside, grated Parmigiano Reggiano, oil, salt and pepper to taste.
Put the tomatoes in a baking dish and fill them with the stuffing. Sprinkle with Parmigiano Reggiano, breadcrumbs and oil.
Bake at 356°F for about 50 minutes in ventilated mode.