Stuffed tomatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash, clean and dry the tomatoes. Cut off one lid each and dice finely. Scoop out the tomatoes with a spoon. Clean and wash the spinach. Peel and finely dice the shallots.

2. 2

   Roast the pine nuts in a pan without fat, take them out. Heat the oil in the pan and sauté the shallots in it. Add the spinach dripping wet and let it collapse. Season with salt and pepper. Add the diced tomatoes and steam briefly. Add pine nuts. Put the tomatoes in a lightly greased casserole dish and fill with the spinach mixture. Grate cheese finely. Put 1/8 litre water in a pot and heat it up. Stir in sauce powder with a whisk and bring to the boil while stirring.

3. 3

   Put the tomatoes in a lightly greased casserole dish and fill with the spinach mixture. Grate cheese finely. Put 1/8 litre water in a pot and heat it up. Stir in sauce powder with a whisk and bring to the boil while stirring. Stir in butter and 50 g cheese bit by bit. Pour the sauce over the tomato filling and sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes

Nutrition Facts

KCAL
430 kcal

CARBS
11 g

FATS
34 g

PROTEINS
19 g