Recipes > Starters/Tapas > Stuffed Tomatoes

Stuffed Tomatoes

Category: Starter / Tapas

 

 

Preparation:

  1. Put the herbs, nuts, ham, crème double, egg yolk, bread crumbs and parmesan into a bowl and mix thoroughly. Season to taste with salt and pepper, and set aside to soak for 10 minutes.

  2. Wash, halve and hollow out the tomatoes. Put the tomato pulp into a pot and set aside.

  3. Fill the tomato halves with the herb mixture and set them into a casserole dish. Slide the casserole dish onto a rack in the steam oven and select the steam function at 100°C for 8 – 10 minutes.

  4. Add the tomato paste and cream to the tomato pulp in the pot. Season to taste with salt, pepper, coriander and maple syrup. Finely purée everything using a stick hand blender. Place the pot on the hob and bring the sauce to a boil.

  5. Once they are cooked, arrange the tomatoes on a plate and drizzle with the sauce.

 

Tip: Goes very well with arugula salad and bread.

Comments

Rating

Zutaten (für 4 Portionen):

80 g herbs, finely chopped

80 g pine nuts, chopped

80 g cooked ham, finely diced

100 g heavy sour cream

1 egg yolk

30 g bread crumbs

20 g parmesan, grated

1/2 tsp. salt

freshly ground pepper

500 g small tomatoes

30 g tomato paste

80 ml cream

1/2 tsp salt

freshly ground pepper

Coriander

10 g Maple syrup

 

Appliance: Hob & Steamer
Function: Steam
Temperature: 100 °C

 

Nutritional information:

Carbohydrates 87 g

Protein 56 g

Fat 102 g

 

Calories / bread units:

Recipe 1525 kcal

Portion 381 kcal

Portion 1,8 BU