One year it was cucumbers, one year courgettes, one year tomatoes.
This is how the surpluses of the summer garden pushed us to study and experiment with new recipes. Among these could not miss the stuffed tomatoes and their many variations.
When the pulp begins to cook in the oven, it releases an unmistakable scent that spreads to every corner, the base begins to fry in contact with the oil, the skin to thicken and become crunchy.
In my house they were strictly filled with bread and it was a way to recover the old one, worked with garlic, parsley, pepper and from time to time other ingredients, most of the times vegetarian, sometimes vegan.
I have to thank Angela Frenda and her wonderful rice-stuffed tomatoes told for Cook (Corriere della Sera) in recent weeks because they reminded me of this dish, which I made here in a plant-based version.
Cut the tomatoes so that you have a high enough base and a small lid. Remove the seeds and the water from the tomato (you can use it to make a sauce), lightly salt the inside of the tomatoes and arrange them turned over on a plate, so that the excess liquid drains. In a separate bowl, mix the breadcrumbs with all the ingredients. Fill the tomatoes, cover them with the tomato "lids". Cover a baking dish with parchment paper, place the tomatoes on the baking dish and bake in a preheated oven at 180 ° C for half an hour.
Serve at room temperature or, better yet, cold the next day.