Baked Stuffed Tomatoes
7,2 / 10
ready in 50 min.
- 4 beefsteak tomatoes
- 4 eggs (separated)
- 0.333 cup butter
- ½ cup fresh Parmesan (grated)
- 2 Tbsps fresh Basil (chopped)
- ½ cup Mascarpone
- 2 Tbsps all-purpose flour
- Basil (to garnish)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
Cut the tops off the tomatoes and hollow them out. Place in the prepared baking dish.
Mix together the egg yolks and the butter. Stir in the cheese, basil and the mascarpone and season with salt, ground black pepper and a pinch of nutmeg.
Beat the egg whites with a pinch of salt until stiff. Place the egg whites on top of the egg yolk mixture, sieve the flour on top and gradually mix everything together.
Transfer the mixture into the tomatoes and bake for 15-20 min until golden brown. Arrange on plates and serve garnished with basil.