Super fast stuffed tomatoes with parma ham, basil and mozzarella
Given this rather unsettling weather let’s keep Summer a little longer in our plates with this resolutely sunny dish! The parma ham stuffing is as tasty and much faster to prepare than the traditional meat version, great for a quick dinner. Whether eating it in your garden or indoors, close your eyes and let the fresh scent of basil and melted mozzarella transport you to a stress, cloud and rain-free place.

Super fast stuffed tomatoes with parma ham, basil and mozzarella

Posted on September 17, 2009
Categories: Main Courses, meat and chicken, Superfast
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Recipe by: Anne-Laure at Tasty Diaries
Busy:10 min, Total prep time: 25 min
Serves: 4 
Preheat the oven to 180 degree C

Wash the tomatoes and remove the stems, making sure you don’t pierce the skin.

Halve the tomatoes, remove the seeds and scoop out the flesh with a spoon. Discard the juices and seeds but keep the flesh.

Sprinkle the inside of the tomato halves with salt, turn them up side down and set aside. This will allow excess water to come out.

With a knife or a food processor, chop finely the shallots, ham, basil, mozzarella and tomato flesh. Mix with the oil and add a bit of pepper to taste (you won’t need to add salt as the ham and cheese have enough of it between them)

Stuff each tomato half with the mixture and bake in the oven for 15 minutes, or until nicely browned

Serve with a mixed salad or roquette drizzled with vinegar and olive oil.

Preheat the oven to 180 degree C

Wash the tomatoes and remove the stems, making sure you don’t pierce the skin.

Halve the tomatoes, remove the seeds and scoop out the flesh with a spoon. Discard the juices and seeds but keep the flesh.

Sprinkle the inside of the tomato halves with salt, turn them up side down and set aside. This will allow excess water to come out.

With a knife or a food processor, chop finely the shallots, ham, basil, mozzarella and tomato flesh. Mix with the oil and add a bit of pepper to taste (you won’t need to add salt as the ham and cheese have enough of it between them)

Stuff each tomato half with the mixture and bake in the oven for 15 minutes, or until nicely browned

Serve with a mixed salad or roquette drizzled with vinegar and olive oil.

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As with all stuffings you can vary this one to infinity. Try adding pine nuts or shredded courgettes for instance, or replace the mozzarella with blue cheese. Be careful however, some ingredients will require a longer baking time or pre-cooking. This includes onions, rice or ground meat.
Ingredients

4 tomatoes
16 basil leaves
6 thin slices of parma ham (about 85 g)
1 table spoon olive oil
180 g mozzarella
2 small shallots

Serve with:
mixed salad or roquette

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