These tasty stuffed tomatoes are perfect served alone as tapas or alongside grilled steak. If you are a vegetarian, leave out the serrano ham, and they are still perfectly delicious! Read more about the history of Tapas HERE.
1 tablespoon olive oil
1/4 cup finely chopped onion
8 large tomatoes
100 grams grated Manchego cheese
3 large slices serrano ham, diced
Freshly cracked black pepper
2 tablespoon fresh parsley, chopped
2 tablespoons plain breadcrumbs
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring frequently, until the onion softens and becomes translucent (approximately 5 minutes). Remove from heat and place in a medium bowl.
Slice the top off of each tomato and remove the seeds. Retain the tomato cap.
To the fried onions, add the Manchego cheese, diced serrano ham, black pepper, parsley, and breadcrumbs.
Stuff each tomato with the Manchego mixture. Pack down the mixture gently with a spoon. Replace the cap on the tomato and arrange the tomatoes on a baking sheet. Bake for 20 minutes at 300 Fahrenheit.