Chef Rigo’s Stuffed ox-heart tomatoes

My grandmother used to make every Sunday during summer when we had beautiful ox – heart tomatoes from the garden.

This recipe is very simple and doesn’t really require a list of ingredients, you can be creative with flavor and allow your imagination to run wild.

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METHOD:

1. Preheat the oven to 200*C fan-forced.

2. Bring to boil a large pot of salted water.

3. Pick some large ox-heart tomatoes ( 2 per person is enough),  and boil them for about 2 minutes in order to soften them up a little bit.

4. Put them in a cold water bath, this helps if you want to remove the skin, I usually leave it because I really like it.

5. With a small knife remove the top of the tomato and with a spoon remove all the inside, leaving a nice empty tomato.

6. Now you can decide how to stuff the tomato, I like to finely chop some old bread and fry it in the pan with olive oil and garlic. When the bread is nice and golden I mix it with all the inside of the tomatoes, chop some fresh herbs from the garden ( basil and mint work very well), and add then you can add some grated parmesan.

7. Stuff the tomatoes with this mix and baked them in the oven with a drizzle of olive oil and a pinch of salt, in 10 minutes it should be nice and roasted.

This recipe can be great as a side dish or it is beautiful on its own.

Other options for the filling

~ Written by Chef Andrea Rigodanza

@chef_rigo93