Zubereitung

1. 1

   Cut a lid off the large, firm tomatoes and hollow out the inside with a spoon without damaging the wall. Sprinkle the hollows with half of the salt.

2. 2

   Set the tomatoes opening side down on a tea towel and leave them to drain while the filling is mixed. A wet hollow softens the crumbs straight away.

3. 3

   Peel the garlic and chop it finely, wash the parsley and cut it finely.

4. 4

   Mix the breadcrumbs with the grated hard cheese, the garlic, the parsley, the dried oregano, the remaining salt, the pepper and the olive oil into a crumbly mixture.

5. 5

   Fill the tomatoes with the mixture and press it down only lightly so that it stays loose.

6. 6

   Preheat the airfryer to 170 °C.

7. 7

   Set the tomatoes filling side up in a single layer in the basket with space between them and do not stack anything; cook larger quantities in two batches. Cook at 170 °C.

8. 8

   Do not turn the tomatoes, or the filling falls out. Continue cooking at 170 °C until the crumbs are golden brown and the tomatoes are just turning soft.