Tomatoes with cheese
- 6 tomatoes
- 2 eggs
- 3 ½ oz grated Parmigiano Reggiano cheese
Wash the tomatoes thoroughly, cut the caps off and remove the seeds as well as a little pulp. Make a béchamel sauce with butter, flour, milk, adding finally the cheese, salt and the egg yolks. Fill the tomatoes with this mixture, then line the tomatoes up in a buttered oven dish. Cook in a hot oven at 350° F for 30 minutes or so.