Meat tomatoes with vegetable filling
easy
35 mins
35 mins
Ingredients
- 6 small beef tomatoes
- 7-10 Tbsp (about 800 g)
- 1/2 (approx. 75 g) Courgette
- 1 Spring onion
- 100 g pink mushrooms
- 40 g streaky smoked bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 1 cube "Clear soup with fine vegetables" (purely vegetable)
- 1 washer (30 g) Processed cheese
- 7-10 Tbsp Parsley
- some slices Baguette
Directions
- 1
Wash the tomatoes, dab dry and cut off a lid. Dice the tomato lids. Hollow out the tomatoes with a teaspoon and keep the flesh. Wash the zucchini and also dice them. Clean and wash spring onion and cut into rings. Clean, wash and slice the mushrooms.
- 2
Finely dice the bacon, put it in a microwave oven, cover and let it crisp for two minutes at 600 watts. Add mushrooms and zucchini, stir in, cover and steam at 600 watts for two minutes. Mix with diced tomatoes and spring onions and season with salt and pepper. Put 1/4 litre of water, stock cubes and tomato pulp in a wide microwave oven. Cover and cook for five minutes at 600 watts. In the meantime, spread the vegetable filling into the tomatoes. Pour the stock through a sieve and put it back into the mould. Add the tomatoes to the stock. Cover and cook at 600 watts for four to five minutes. Cut the cheese slice into six strips. Two minutes before the end of the cooking time, place the cheese strips on the tomatoes and let them melt as you continue cooking. Leave the finished tomatoes in the mould for two minutes.
- 3
Pour the stock through a sieve and put it back into the mould. Add the tomatoes to the stock. Cover and cook at 600 watts for four to five minutes. Cut the cheese slice into six strips. Two minutes before the end of the cooking time, place the cheese strips on the tomatoes and let them melt as you continue cooking. Leave the finished tomatoes in the mould for two minutes. Serve garnished with parsley. Serve with fresh baguette or rice
- 4
cooking time in the microwave about 14 minutes
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