STUFFED OVEN TOMATOES

#2

vegetarian

main course

medium

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

Ingredients for 8 large tomatoes
160 g quinoa
8 large beefsteak tomatoes
2 shallots
1-2 cloves of garlic
250 g ground beef
250 g minced pork
3 heaped tablespoons of chopped fresh herbs
Salt
TOMAMI #2 (buy here)
Olive oil

INSTRUCTIONS

Cook the quinoa according to the instructions on the package and set aside. Cut off a “lid” from the tomatoes. Carefully remove the tomato pulp and mix with the quinoa. Peel and finely chop the shallots and garlic cloves and mix with the quinoa along with the minced meat.

Preheat the oven to 200°C degrees (convection oven 180° C). Mix the chopped herbs with the quinoa mixture, season with salt. Place the tomatoes in an ovenproof dish and fill thems with the quinoa mixture. Put the “lids” back on and cook the tomatoes in the preheated oven for around 40 minutes. Remove from the oven, carefully lift the lid and add a few drops of TOMAMI # 2 and a little olive oil to each tomato. Put the lid back on and serve.

Note
It is advisable not to use the herbs too sparingly: use a little more rather than too little. Mediterranean herbs like thyme, sage, rosemary, oregano or basil go best. Depending on your taste, you can also use parsley or marjoram. The stuffed oven tomatoes look particularly attractive when mixed together using different coloured tomatoes. Nowadays, during the season, you can usually find a large selection of tomato varieties at almost every weekly market – from yellow to orange to green.

Stuffed tomatoes from the oven are always the right choice: as a side dish, for example, with grilled meat, or together with a crispy leaf salad as a main course. A few drops of TOMAMI #2 round off this hearty dish and give it a refreshingly fruity note.

Preparation time approx. 1 hour