Today I want to share with you one recipe that is perfect for the summer time, STUFFED TOMATOES WITH AND WITHOUT OVEN.
Those are not the usual tomatoes filled with tuna and rice but some tomatoes filled with the very mediterranean taste.
This is a very traditional apulian recip that brings me back the memories when my grandma used to make to me the “acquasale”, a poor plate, super good and easy to do.
This one was made above all from the fishermen and farmers and they used to eat them while they were at work.
Usually is make by putting the bread in the water and putting on the top salt, origan, oil and tomatoes. Generally they used to put also carosello and thiny onion, from Tropea or the one that comes from Margherita di Savoia that it is super sweet.
I made those tomatoes in the oven filled with this acquasale and i also made them without using the oven and in both way they are super good.
Here below the recipe
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Rest time30 Days
- Cooking time30 Minutes
- Cooking methodOven
With a knife leave the pulp from the tomates and smash it.
Chop the basil.
Add the water in the tomatoes pulp.
Add the salt and the basil.
Add grana padano cheese
Add a generous amount of oil.
At this point cut the bread, first, in slices.
now cut the bread in pieces and add to the pulp.
mix it all.
Cut the mozzarella in cubes.
Add it to the bread.
Add the oregano
Cover the mold with baking paper.
Fill the tomatoes.
Place the tomatoes one next to each other.
Add a little bit of parmesan
Add some oil.
Cook in a preheated oven at 180 degrees for 25 minutes.
If you don’t want to turn it on the oven you could also eat them raw and they will be good anyway