Provencal tomatoes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the tomatoes. Cut off a lid, hollow out the tomatoes with a spoon. Roughly chop the lid and the flesh. Clean, wash and chop the peppers and zucchini. Peel and roughly chop the onion.

2. 2

   Peel and finely chop the garlic. Heat olive oil in a pan. Sauté onion and garlic in it. Add the chopped vegetables and steam everything for 5 minutes, stirring continuously. Season to taste with salt, pepper and herbs from Provençe.

3. 3

   Fill 2/3 of the vegetable mixture into the tomatoes. Put the rest of the vegetables in an ovenproof dish. Add wine and bay leaf and place the stuffed tomatoes in it. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.

4. 4

   Remove the bay leaf and garnish the tomatoes with a bouquet of fresh herbs as desired. Serve with crispy white bread. The stuffed tomatoes also taste very good as a vegetable garnish with meat or fish.