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Canarian tomatoes stuffed and baked

Tomates canarios rellenos y horneados (Canarian tomatoes stuffed and baked)

Tomates canarios rellenos y horneados is an easy and quick recipe to prepare and that you can adapt to your own liking. Use the cheese that you like the most, other than "blue cheese" since the acidity of the tomato does not go too well.


6 medium, ripe tomatoes 
100 grams of breadcrumbs
50 grams of grated cheese
1 large onion
2 tbsp butter 
3 tablespoons of chopped parsley
1 teaspoon thyme
oil to the required quantity
Salt and pepper to taste


Wash the tomatoes, cut off a lid and extract the juice and the seeds. Reserve the juice. Place the cheese, breadcrumbs, chopped parsley and the tomato juice in a bowl. Season to taste. Sauté the finely chopped onion in the butter, then add it to the other ingredients. Stuff the tomatoes with this mixture, then sprinkle with grated cheese. Arrange in a baking dish and dot with butter. Bake in a moderate oven for about 25 minutes or until golden brown. 

This is an easy and very light dish, best accompanied with a leafy salad. 

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