Meat tomato with rocket puree

Name: Meat tomato with rocket puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp salt and pepper; 75 g Parmesan (piece); 1 collar Rucola (Rauke; ca. 50 g); 4 large beef tomatoes (approx. 350 g each); 150 ml Milk; 7-8 TABLESPOONS Olive oil; 7-10 Tbsp Nutmeg; 7-10 Tbsp Grease; 2 TABLESPOONS Pine nuts

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp salt and pepper
75 g Parmesan (piece)
1 collar Rucola (Rauke; ca. 50 g)
4 large beef tomatoes (approx. 350 g each)
150 ml Milk
7-8 TABLESPOONS Olive oil
7-10 Tbsp Nutmeg
7-10 Tbsp Grease
2 TABLESPOONS Pine nuts

Directions

1
Peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes.
2
Grate parmesan. Clean, wash and shake dry the arugula. Put something aside for garnishing, chop the rest roughly. Clean and wash the tomatoes, cut off a small lid on each. Scoop out the tomatoes with a spoon, keep the inside of the tomatoes.
3
Season tomatoes inside with salt and pepper.
4
Drain and finely mash the potatoes, stirring in the milk and 5 tbsp. oil. Fold in rocket salad and 2/3 parmesan. Season to taste with salt and nutmeg. Fill the puree into the tomatoes. Place the tomatoes in a greased casserole dish.
5
Sprinkle with the rest of parmesan and pine nuts and sprinkle with 1 tablespoon of oil.
6
Chop the inside of the tomato a little smaller. Stir in 1-2 tablespoons of oil, season with salt and pepper. Spread the mixture around the tomatoes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes.
7
Serve, garnish with arugula.