Baked Meat Tomatoes with Chili
A touch of heat meets sun-ripened tomatoes! This recipe combines the fruity sweetness of ripe beef tomatoes with the fiery kick of chili for a flavorful highlight.
- • 2–3 tbsp olive oil
- • 6 beef tomatoes (approx. 250 g each)
- • approx. 250 g Brimi mozzarella
- • 1 tsp chili
- • Sea salt
Preparation
Grease a baking dish with a little olive oil. Wash, trim, and halve the tomatoes horizontally. Drain the mozzarella and cut into slices.
Place the tomatoes in the dish and top with the mozzarella slices. Mix the remaining olive oil with chili and spread the chili oil over the cheese and tomatoes.
Finishing: Bake in a preheated oven at 200°C (392°F) for about 20 minutes. Sprinkle with a little sea salt and chili to taste.
Tip!
Serve with ciabatta!
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