Stuffed ox heart tomatoes from the grill
very easy
35 mins
35 mins
Ingredients
- 4 large tomatoes (e.g.: ox heart; approx. 300 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 g White bread
- 2 TABLESPOONS Butter
- 150 g Mountain cheese
- 1 collar Chives
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 1-2 TABLESPOONS White wine vinegar
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Rapeseed oil
- 7-10 Tbsp Aluminium grill trays
Directions
- 1
Cut a lid off the tomatoes on the stem side. Remove the tomato pulp with a spoon and use it for other purposes if necessary. Season tomatoes inside with salt and pepper and put aside. Cut bread into small cubes. Heat butter in a pan. Roast the bread in it while turning, let it cool down
- 2
Remove the rind from the cheese and cut into cubes. Wash the chives, dab dry and cut into small rolls. Mix chives, except for 1 tablespoon for garnishing, with cheese, lemon peel and vinegar, add to bread, season with salt, pepper and nutmeg. Spread the filling into the tomatoes
- 3
Place the tomatoes and the lid of the tomatoes in grill trays, drizzle with oil. Cook indirectly on the hot grill for 10-15 minutes. Or bake in an ovenproof casserole dish in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Sprinkle with chives. Tastes good with it e.g. lamb from the grill
Nutrition Facts
350 kcal
23 g
21 g
15 g
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