POMODORI RIPIENI CON FORMAGGIO di CAPRA
(Baked Stuffed Tomatoes)
6 Lg. Tomatoes 1/2 Cup Olives - black & pitted 1/4 Lg. Onion - Red - chopped fine 1/2 Tsp. Mustard seed - ground 1/4 Lb. Goat cheese 1 Med. Red or Green pepper - roasted
Cut the tops off of the tomatoes. Using a thin bladed paring knife, remove the pulp and seeds from the tomatoes. Leave the walls of the tomato about a quarter of an inch thick and try not to pierce the skin. Drain the pulp and chop. This will be added to the other ingredients as part of the stuffing. Chop the olives, and cut the goat cheese into 1/4 inch pieces.
Mix all of the ingredients together until thoroughly amalgamated. Stuff the tomatoes. This is easiest accomplished using a zip lock bag with a corner cut off. Simply place the stuffing into the bag, squeeze out the air, and zip it closed. Cut off a corner and you have an inexpensive disposable pastry filling bag. If out of zip locks, a spoon works well also.
Bake the stuffed tomatoes for 30 minutes in an oven pre-heated to 350°. At the end of this time, increase the oven temperature to 450° and bake an additional 5 minutes. These tomatoes may be served hot, or at room temperature.
Last updated on: 06/03/99 12:51:30 AM