&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;Tomatoes stuffed with meat baked&lt;br&gt;&lt;/h3&gt;&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;A single dish, hearty and tasty to regain energy and joy.&lt;/p&gt;&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;&lt;span style=&quot;background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;&quot;&gt;Empty the central part of the whole Roasted Tomatoes and peeled Red Pearl ALFICHEF and keep it aside. Heat one&amp;nbsp;&lt;/span&gt;tablespoon olive oil in a pan with onion, minced meat, a pinch of salt and the chopped tomatoes kept aside. Soak the bread in the milk and add to the meat along with parmesan cheese and parsley. Spread the filling into each tomato, informed and cook for 20 minutes. Sprinkle with two tablespoons of oil. Enjoy your meal!&lt;/p&gt;&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;&lt;span style=&quot;background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;&quot;&gt;&lt;br&gt;&lt;/span&gt;&lt;/p&gt;&lt;img src=&quot;http://alfichef.davidmonetti.com/image/catalog/suggerimenti/pomodori-perla-rossa/perla-rossa.jpg&quot;&gt;&lt;h3 style=&quot;margin-bottom: 10px;&quot;&gt;&lt;br&gt;&lt;/h3&gt;&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;&lt;span style=&quot;line-height: 1.1;&quot;&gt;Pappa al pomodoro&lt;/span&gt;&lt;br&gt;&lt;/h3&gt;&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;&lt;span style=&quot;background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;&quot;&gt;A first classic dish, perfect to warm a cold winter day or to refresh a summer day when served at room temperature.&lt;/span&gt;&lt;/p&gt;&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;&lt;span style=&quot;background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;&quot;&gt;In a saucepan, heat over low heat 3 tablespoons of olive oil and let brown a clove of garlic, then remove it and add chopped onion. Pour a little hot broth and let simmer until the onion becomes soft. Add the tomatoes Roasted Whole and Peeled &quot;Red Pearl&quot; ALFICHEF and raise the heat. Cook for 5 minutes so that the sauce shrink slightly. Season to taste with salt and pepper to taste. Add the bread cut into thin slices and the basil cut into julienne. Reduce heat and stir frequently with a wooden spoon to prevent the soup from sticking on the bottom. Continue cooking progressively combining the hot stock and stirring often for about 30 minutes until the soup does not assume a soft consistency. Pour into soup bowls and let it rest before serving with a little olive oil and a basil leaf in the middle.&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;img src=&quot;http://www.alfichef.davidmonetti.com/image/catalog/prodotti/perla-rossa-pomodori-semisecchi-arrostiti-interi-e-pelati-POM015/6788702_orig.jpg&quot;&gt;&lt;br&gt;&lt;/p&gt;