Categories: Sides
Ingredients
- 6 tomatoes on the vine
- Salt and pepper
- 6 slices Serrano ham
- 2 slices stale white peasant-style bread
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, chopped
- 1 tbsp fresh thyme, finely chopped
- 4 oz. Manchego cheese, grated
- A small handful flat-leaf parsley, finely chopped
Directions
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Position a rack in the center of the oven and preheat to 450.
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Slice off the tops of the tomatoes and, using a spoon, gently scoop out the center of each tomato; discard the tomato pulp. Season the tomatoes with salt and pepper. Line each tomato with a slice of ham, allowing it to hang over the sides.
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In a food processor, pulse or grind the bread into large homemade breadcrumbs.
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In a medium skillet, heat the oil over medium to medium-high. Add the onion, garlic, and thyme; season. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the breadcrumbs. Transfer the mixture to a small bowl and mix in the cheese and parsley. Stuff the tomatoes with the breadcrumb mixture. Bake until light golden on top, about 15 minutes.