by patrizio_eccechina
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Ingredients
Preparation
Wash the tomatoes, cut them in half widthwise, and scoop out some of the pulp, then lightly salt them.
In a bowl, mix the panko with the extra virgin olive oil, finely chopped garlic, fresh oregano, and a pinch of salt until well combined.
Stuff the tomatoes with the mixture and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C for about 25–30 minutes, or until the surface is golden brown and crispy.
Once removed from the oven, sprinkle half of the tomatoes with tomato powder and garnish with fresh mint leaves.
Oil and flavor: perfect pairings for your recipes
The vibrant character of this dish is perfectly balanced by an organic Tuscan PGI EVO oil, made primarily from the Frantoio, Moraiolo, and Leccino varieties. Its medium fruitiness, accompanied by elegant herbaceous notes and a pleasant balance between bitterness and spiciness, enhances the intensity of the tomatoes and adds freshness to the crispy gratin.
