Ingredients:
- 5 tomatoes
- 1⁄4 cup grated Parmesan cheese
- 3⁄4 cup Yoki Traditional Premium Farofa
- 1⁄2 cup pitted black or green olives
- 1 clove of garlic
- olive oil to taste
- salt to taste
- Oregano Kitano to taste
Preparation mode:
Preheat the oven to 180º C. Cut a very thin slice at the base of each tomato – this way they stand up on the baking sheet. Cut and discard the top of each tomato and, with a spoon or finger, remove and discard the seeds. Season the inside of the tomatoes with salt to taste and leave them upside down on a plate to drain a little while you prepare the stuffing.
Peel and finely chop the garlic clove. Transfer to a bowl and add 4 tablespoons of olive oil, the farofa, the parmesan and the sliced olives. Mix everything until you form a wet farofa. Then grease a small baking dish with olive oil, fill each tomato with the farofa and drizzle with olive oil around the edge. Place the tomatoes upright and bake for about 20 minutes, until golden. Remove from the oven and serve next. If you want, decorate with a little oregano.
- Preparation time: 25 minutes
- Yield: 5 people
