Cut the tomatoes in half, scoop out the pulp and let them drain on paper towels for at least 10 minutes.
Meanwhile, blend the bread together with the basil. Add the tomato pulp and blend again. Taste and, if necessary, adjust the salt.
If the mixture is too dry, add a drizzle of oil.
Fill the tomatoes with the stuffing and transfer them to a baking tray lined with parchment paper.
Add plenty of Parmesan on top, a drizzle of oil and cook in the air fryer at 180° for about 15 minutes.
Mixer
Bowl
Spatula
Italia
| Energy (kcal) | 74.53 |
| Carbohydrates (g) | 12.77 |
| of which Sugars (g) | 3.13 |
| Fat (g) | 1.17 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 3.32 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.13 |
