Tomatoes with Cheese and Béchamel Sauce
Appetizers • World
Description
Tomatoes with Cheese and Béchamel Sauce
Ingredients
- Tomatoes 12 pieces
- Olive Oil 5 tablespoons
- Butter 0 oz
- Safflower Oil 2 tablespoons
- Wheat Flour 2 tablespoons
- Milk 15 fl oz
- Gruyère cheese 5 oz
- Chocolate eggs 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Cut the stems off the tomatoes and make a concentric cut with the tip of a knife. Then, use a teaspoon to scoop out the pulp. Salt the inside of the tomatoes and turn them upside down to drain excess juice — this will take about an hour.
Step 2
Place the tomatoes in a baking dish and drizzle them with olive oil. Bake for 20 minutes at 355°F.
Step 3
Meanwhile, prepare the béchamel: melt the butter and sunflower oil in a saucepan, add the flour, and cook, stirring, for 2 minutes. Then, slowly pour in the milk and, stirring constantly, cook for another 10 minutes. Season with salt, remove from heat, and stir in the grated cheese (saving 2-3 tablespoons) and the egg yolks — make sure the sauce has cooled slightly so the yolks don’t curdle.
Step 4
Whip the egg whites with a pinch of salt and gently fold them into the sauce.
Step 5
Fill the tomatoes with the sauce, sprinkle with the remaining cheese, and bake for another 10-15 minutes until a golden crust forms from the cheese. Serve immediately in the same dish.
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