Baked Pomodori Con Mozzarella e Asiago

4 large tomatoes, sliced in half
1 cup fresh Asiago Cheese, shredded
1 cup fresh Mozzarella, shredded
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon anchovy paste
1 tablespoon finely chopped basil
1 tablespoon finely chopped thyme
Salt and freshly ground pepper to taste
1 tablespoons extra-virgin olive oil

1.      Preheat the oven to 425F. 

2.      Scoop out the seeds from the tomatoes. Cut a very thin slice off of the bottom of each tomato to help them stand up straight. Arrange them in a buttered baking dish.

3.      In a bowl, combine the cheeses with the egg, garlic, anchovy paste, basil, thyme, salt, pepper, and olive oil. Spoon the mixture into the tomatoes halves.  
4.   Bake tomatoes about 35 minutes, until tender and the cheese is golden brown on top.  Serve warm or at room temperature.

These tomatoes can be served as an appetizer or a side salad by simply adding them on top of fresh arugula or your favorite mixed greens.  Drizzle a little reduced balsamic on top and you have an extraordinary comfort dish!

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