Baked tomatoes with mozzarella and parmesan: the recipe for a quick and tasty side dish

Baked tomatoes with mozzarella and parmesan are a contour fast but very tasty. Perfect to combine with a grilled meat or fish, they are also excellent as antipasto to serve during a lunch or dinner cena summer. The secret of their success lies in the goodness and simplicity of the ingredients: sun-ripened tomatoes, mozzarella, grated parmesan, oregano, basil and a good extra virgin olive oil which, put together, will create a truly delicious dish ready in just 15 minutes.

To prepare them, simply cut the tomatoes into slices, let them dry on a sheet of absorbent kitchen paper and then season them with diced mozzarella, a sprinkle of Parmesan cheese, a drizzle of oil, and a pinch of salt and oregano. The passage in the oven at 180 ° C it will do the rest, giving you a tasty and fragrant dish, to be enriched with a few leaves of fresh basil. Once ready you can bring them to the table immediately, hot e streamersserve them at room temperature or eat them cold paired with a few slices of homemade bread: they will still be delicious.

Find out how to prepare baked tomatoes with mozzarella and parmesan by following the step by step procedure and advice. If you liked this recipe, try other irresistible dishes with tomatoes.

How to prepare baked tomatoes with mozzarella and parmesan

Wash and dry the tomatoes thoroughly 1.

Cut them into slices not too thin 2.

Arrange the tomato slices on a baking sheet lined with absorbent kitchen paper 3in order to eliminate excess water.

Squeeze the mozzarella, collect them in a fine mesh colander and let them drain well from the whey. Then arrange them on a cutting board 4.

Cut the mozzarella into slices 5cut them into cubes and set aside.

After the resting time, arrange the tomato slices on a baking tray lined with parchment paper 6distancing them well from each other.

Sprinkle with a drizzle of oil 7.

Sprinkle with grated Parmesan 8.

Add the diced mozzarella 9.

Season with salt and perfume with a sprinkling of oregano 10.

Put in the oven 11 already hot and cook for about 15 minutes at 180 ° C, finishing cooking the last 2-3 minutes in grill mode.

Once cooked, take the tomatoes out of the oven, smell them with a few leaves of fresh basil 12 and let them rest for a few moments; then arrange them on a serving dish and serve.

Advice

For the success of the recipe it is essential to let the mozzarella drain well from the whey, squeezing it and collecting it in a narrow-mesh colander, and let the tomatoes, cut into slices, rest on a baking sheet lined with absorbent kitchen paper: in this way they will lose much of the vegetation liquid and the final result will be greedy and not watered down. Alternatively, you can partially omit this step and replace the mozzarella with something else stretched curd cheese such as provola, emmental or caciocavallo or, in the case of vegan guests, you can use a vegetable equivalent.

For this preparation we suggest you to choose firm and ripe tomatoes at the right point, preferring those a bunch: round, regular and perfect to accommodate the sauce. For an even more succulent yield, you can finish cooking under the oven grill: you will get an even tastier dark and golden mozzarella.

Variants

For an equally delicious and appetizing version, you can empty the tomatoes, stuff them with a mixture of chopped pulp, parmesan, breadcrumbs, basil and garlic, and brown them in the oven at 180 ° C for half an hour or until the surface is golden. and crunchy. Alternatively, you can also cook them in a pan, with a base of oil and garlic, for about 25 minutes.

storage

It is advisable to consume tomatoes with stringy mozzarella and parmesan and at the moment. Alternatively they can be kept in the fridge, in an airtight container, for 1 day massimo.