Stuffed beef tomatoes

Name: Stuffed beef tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g leaf spinach; 1 Onion; 1-2 Garlic cloves; 4 TABLESPOONS Pine nuts; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (30 g) Bag of Hollandaise sauce; 125 g Butter or margarine; 8 Meat tomatoes (approx. 350 g each); 7-10 Tbsp Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g leaf spinach
1 Onion
1-2 Garlic cloves
4 TABLESPOONS Pine nuts
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (30 g) Bag of Hollandaise sauce
125 g Butter or margarine
8 Meat tomatoes (approx. 350 g each)
7-10 Tbsp Oil

Directions

1
Clean the spinach, wash thoroughly and drain. Peel onion and garlic and dice finely. Roast pine nuts in a pan without fat until golden brown. Remove from the pan and heat oil in it.
2
Fry the onion, garlic and spinach in it until the spinach has collapsed. Season with salt and pepper. Heat 1/8 litre water, stir in sauce powder and bring to the boil. Stir in the fat little by little.
3
Fold in spinach and pine nuts. Wash the tomatoes, cut a lid off each and hollow out the tomatoes with a teaspoon. Fill the spinach and sauce into the tomatoes and place the lids on top. Put the tomatoes on an oiled baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes.