Delicious staple: Stuffed tomatoes brimming with umami

For years, my culinary preferences have leaned towards baked tomatoes. This transition happened during my quest for natural sources of umami—the fifth taste commonly recognised in Japanese cuisine. When I discovered that baked tomatoes were rich in umami, I knew they would become a staple in my home cooking. All that was left was to create a dish that everyone in the household would love.

This challenge proved to be more difficult than finding umami. Therefore, I decided not to delve too much into elaborate recipes, opting for something relatively straightforward. Ground meat, grated cheese, and herbal spices became the main ingredients. The result? It's a complete dish that needs some boiled potatoes to finish the meal.

Below is a reliable recipe that I have used many times. I highly recommend it, and wish you the best of luck!

Ingredients:

• 6 tomatoes
• 200 grams of ground meat (I use turkey or thigh meat)
• 1 clove of garlic
• 1 tablespoon of dried thyme
• 1 tablespoon of dried oregano
• several tablespoons of breadcrumbs
• 1 tablespoon of olive oil
• 2 tablespoons of soy sauce
• pepper
• 1 egg
• a block of hard yellow cheese

Preparation method:

1. Wash the tomatoes and cut them in half crosswise. Alternatively, if the tomatoes are more petite, cut off the tops and use each as a single portion.
2. Scoop out the pulp with a small knife and spoon. If the tomatoes are particularly watery, sprinkle them with salt inside and set them aside upside down for 30 minutes. However, I rarely do this.
3. Season the ground meat with garlic and spices. Add olive oil, bread crumbs, and the egg. Mix it well and stuff the tomatoes with the mixture.
4. Place the stuffed tomatoes in a baking dish. Drizzle the tops with olive oil and sprinkle with pepper. Bake for an hour at 175 degrees Celsius. Ten minutes before the end, add the grated yellow cheese. Done!