Stuffed tomatoes provencale

Name: Stuffed tomatoes provencale
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 large beef tomatoes (approx. 320 g each); 2 Courgettes (about 200 g each); 1 medium onion; 2 Garlic cloves; 200 g Bacon; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Basil; 80 g Comté cheese; 4 TABLESPOONS Schmand; 100 ml White wine; 150 ml clear broth (instant); 2 Bay leaves; 1 Twig of thyme and rosemary

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 large beef tomatoes (approx. 320 g each)
2 Courgettes (about 200 g each)
1 medium onion
2 Garlic cloves
200 g Bacon
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Basil
80 g Comté cheese
4 TABLESPOONS Schmand
100 ml White wine
150 ml clear broth (instant)
2 Bay leaves
1 Twig of thyme and rosemary

Directions

1
Wash the tomatoes and cut off one lid each. Hollow out the tomatoes and drain upside down. Wash and clean the zucchini and cut into small cubes. Peel and finely dice the onion.
2
Peel and coarsely chop the garlic. Cut the bacon into cubes. Heat 2 tablespoons of oil in a pan. Fry the bacon, onion and garlic. Add zucchini and fry. Season with salt and pepper.
3
Cut tomato lids into large cubes. Wash basil, shake dry and chop finely, except for a little to garnish. Fold the tomato cubes into the zucchini-bacon mixture. Stuff the tomatoes with it.
4
Spread cheese and sour cream on the tomatoes. Put the tomatoes in an ovenproof dish. Pour in white wine and stock. Add bay leaf, thyme and rosemary to the stock. Drizzle the remaining oil over the tomatoes and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 10 minutes.
5
Serve garnished with the remaining basil.