- 8 medium round red tomatoes
- 200 g pecorino sweet cheese
- 100 g pecorino spicy cheese
- fresh oregano
- oil, salt and pepper
Preheat your oven at 200°. Cut the tomatoes cap and with a spoon remove the pulp, add salt, turn them upside down to make them loose their water. In a bowl cut the sweet pecorino and grate the spicy one, mix the 2 cheeses with oil and oregan, add salt and pepper. With a spoon fill the tomatoes with the cheese mixture. Put them in oily baking trail and cook them in the hot oven for 20 minutes.
After they are cooked serve them in a dish, even lukewarm. Try them tasting a glass of fresh Garganega Brut and enjoy!
Il Cucchiaio d’Argento http://www.cucchiaio.it/ricetta/pomodori-al-forno-ripieni-di-pecorino/