More flavours, colours and memories form my childhood in Bologna. It could be a starter or a side for a main dish, but you’ll only need a bite and you’ll fall in love.
- Cut the tomato in half and empty them from the seeds. Season inside with a pinch of salt. Place them on a colander upside down to get rid of the excess of water. Pre-heat the oven at 170 degrees.
- In a large bowl mix the breadcrumbs, Parmesan, chopped garlic, parsley, olive oil, salt and pepper.
- Fill the tomatoes with the mix and put them on a oiled baking tray with a splash of olive oil on top. Bake them for 30 minutes until golden brown