Tomatoes – Tomatoes Stuffed with Feta Cheese

Rinse and dry the tomatoes. Cut in half horizontally, remove the tomato flesh with a small spoon and chop.

Finely dice the feta cheese. Rinse the basil leaves, toss dry and chop finely. Mix the cheese cubes, basil and tomato flesh in a baking bowl. season with pepper. Fill the tomatoes with this mixture.

Grease the gratin dish and place the tomatoes in it. Bake in the heated oven, 2nd rack from the bottom at 200 °C (convection oven 180 °C , gas: level 3), for 20 to 25 min.

Preparation time: 15 min

Serving suggestion: with pita bread, crispy baguette or baked zucchini.

Drink recommendation: Mersault or Austrian Pinot Blanc.

Notes Rh:

Refined

To eat on bread. Chop the giblets finely and drain well, use the liquid elsewhere.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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