- 1 kg tomatoes
- 100 gr Emmental cheese ( or any other cheese, except mozzarella or other “too watery” cheese, otherwise it would melt too much)
- 50 gr bread crumbs
- oregano + salt + pepper
- olive oil
1. First of all, we need to work on those tomatoes. Of course, more mature they are, easier will be empty them out. With a knife, cut the top and get rid of hard part. Then, empty one by one each tomato with a teaspoon. Keep the inside in a medium bowl and smash it with the knife.
2. Add salt inside the tomatoes shells and put them upside down. In this way they will lose all the extra water.
3.Add all the other ingredients (except olive oil) in the same bowl with tomatoes’inside and mix them.
3. Fill each tomatoes and put them on a oven track with a baking paper sheet. Put some olive oil on the top in order to make a better gratin. Cook for 20-25 min 180° ventilated mode.