Tomatoes Milanese
Juicy, ripe tomatoes are hollowed out and filled with a savory mixture of fresh breadcrumbs, sharp cheese, and seasonings in this classic Parsi-style side dish. The tomatoes are baked until tender and the buttery topping turns golden brown and crisp, creating a delightful contrast of textures. This 'Milanese' preparation offers rich, comforting flavors perfect for a light lunch or as an elegant accompaniment to a main course.
Ingredients
- 6 whole Tomatoes (Large, firm, and ripe tomatoes (approx. 1 lb total weight).)
- 1/2 cup Breadcrumbs (Originally '5 tolas'. Converted to approx 1/2 cup.)
- 1/4 cup Cheese (Cheddar or Parmesan) (Grated. Originally '2 tolas Vilayati Panir' (English cheese).)
- 1 teaspoon Salt (Or to taste.)
- 1 teaspoon Black pepper (Ground.)
- 2 tablespoons Butter (For topping and greasing the pan. Quantity estimated.)
Instructions
- 1Preheat oven to 375°F (190°C). Wash and wipe the tomatoes clean. Cut each tomato horizontally into two equal halves. Using a spoon, carefully scoop out the inner pulp, leaving a sturdy outer shell (approximately 1/4 to 1/2 inch thick). Reserve the scooped pulp.
- 2In a mixing bowl, combine the reserved tomato pulp with the breadcrumbs, grated cheese, salt, and black pepper. Mix well until combined.
- 3Fill the hollowed tomato halves with the breadcrumb mixture. Top each stuffed tomato with a small dot of butter. Grease a baking dish or tray with butter. Arrange the tomatoes in the dish, cut-side up. Bake in the preheated oven for 20 minutes until the tomatoes are tender and the tops are golden brown.