-10 tablespoons of breadcrumbs
-1 jar of Salvagno pesto without garlic
-10 tablespoons of grated Gruyere cheese
-1 sprig of parsley
-4 tablespoons of Salvagno extra virgin olive oil
Salt and pepper
Preheat the oven to 180 ° C. Wash the tomatoes, cut the caps horizontally, remove the seeds and lightly scoop them with a teaspoon, keeping the pulp aside.
Salt them internally, turn them upside down on a cutting board and leave them for half an hour to lose the vegetation water.
Toast the breadcrumbs in a pan over low heat without adding seasonings. Season with a handful of pepper, let it cool and mix with the cheese.
Sprinkle the inside of the tomato with Salvagno pesto without garlic and stuff with a spoonful of breadcrumbs and cheese. Sprinkle with coarsely chopped parsley.
Arrange them in an ovenproof dish, spread around the tomato pulp kept aside, chopped and lightly salted.
Drizzle with Salvagno extra virgin olive oil and put them in the oven for about half an hour. Cover them with their caps five minutes before finishing cooking.
Serve the stuffed tomatoes preferably warm, after moving the caps to show the filling.