Gratinated tomatoes
INGREDIENTS x 4 PEOPLE
• Tomatoes
• 1 Egg
• Champignon mushrooms 160 gr
• Smoked bacon 160 gr
• 50 gr of crumbled the gluten-free tomato and oregano tarallini)
• 1 onion
• 1 bunch of parsley
• 1 sprig of Thyme
• 5 / 6 leaves of mint
• Extra virgin olive oil q.s.
METHOD
• Wash and dry the tomatoes with a tea towel. Cut them in half and remove the pulp with a knife or spoon.
• Salt the tomatoes and place them upside down on a wire rack. Let them drain for about 20 minutes so that they lose the water.
• Wash the mushrooms and chop them with a knife. Chop the onion and dice the smoked bacon.
• Put a drizzle of oil in the pan and brown the bacon with the chopped onion and mushrooms for about 10 minutes, mixing with a wooden spoon.
• Chop the parsley, mint and thyme and pour them into the pan with the bacon and mushrooms. Adjust salt and pepper and continue cooking for a few minutes.
• Transfer the mixture to a bowl and pour the beaten egg inside. Mix well and fill the tomatoes with the filling obtained.
• Line an oven dish with parchment paper, arrange the tomatoes and sprinkle them one by one with the breadcrumbs covering them completely.
• Sprinkle the tomatoes with olive oil and cook in a pre-heated oven at 180 degrees for about 45 minutes.
