Baked basil tomatoes

Ingredients for 4 servings:

• 8 beefsteak tomatoes (about 180 g each)
• 6 slice(s) toast bread, whole grain
• 2 pots of basil, finely chopped
• Salt and pepper from the mill
• 4 tbsp olive oil
• 1 garlic clove(s)
• 200 g sheep’s cheese
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Gratinated tomatoes

Wash and dry the tomatoes, and cut out the stem ends. Cut a top off each tomato and carefully hollow it out with a teaspoon, then sprinkle the insides with salt and pepper. Toast the bread slices. Finely slice the basil. In a tall mixing bowl, puree the olive oil with half of the hollowed-out tomato flesh. Peel and finely chop the garlic, and add it. Cut the toast slices into small cubes, mix with the tomato puree and the basil strips, and season with salt and pepper. Dice the feta cheese, fill the hollowed-out tomatoes with the tomato and bread mixture, and place in a greased baking dish. Spread the remaining tomato and bread mixture into the spaces between the slices. Bake in a preheated oven at 180°C (top/bottom heat, fan: 150°C) for 20 minutes. The tomatoes go wonderfully with any kind of grilled meat.