Stuffed tomatoes

Ingredients for 4 servings:

• 8 m.-large tomato(s)
• 3 slices of wholemeal toast
• some vegetable broth
• 50 g pine nuts
• 2 sprigs basil, finely torn
• 100 g mild sheep’s cheese, diced
• 50 g Parmesan, grated
• 2 clove(s) garlic, squeezed
• 4 tbsp olive oil
• black pepper
• Salt
• Oil for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Cut off the tops of the tomatoes, but keep them. Hollow out the tomatoes and reserve the contents (you can use them later to make a sauce). Soak the toast in the vegetable broth. Toast the pine nuts without fat until golden brown. Squeeze out the bread a little and knead it well with the seeds, basil, feta cheese, Parmesan cheese, garlic, and olive oil. Then season with salt and pepper. Pour the mixture into the tomatoes and replace the lid. Oil a baking dish and place the tomatoes in it. Cook in a preheated oven at 200°C for about 30 minutes. Rice is a good accompaniment.