I have had so many varieties of tomatoes filled with different stuffings, but this was a blockbuster hit. Everyone kept asking for more. For all the ones who arrived late for the dinner, look what you missed 🙂
8 big tomatoes, cut in halves, with the insides scooped out, wiped to remove excess water, ready to be filled.
Any cheese spread, I used Amul Cheese spread
10 monaco biscuits, pounded in a mixer into a fine powder
Chiffonade basil and mix it with the cheese spread. A teaspoon of cheesespread for every half of a tomato is used. Don’t skimp!! Fill in this mixture into each tomato and then just immerse the tomato into the biscuit powder to dress it up over the cheesy dip.
Bake the tomatoes in 250 C for 20 minutes until the biscuits have turned brown. The tomatoes do not become very mushy or floppy.
Indulge. Simply Indulge.