John Myers
Ingredients for 4 servings:
- 12 large tomatoes
- 500 g potatoes, peeled, diced
- 150 ml cream
- 1 m.-sized egg(s)
- 3 clove(s) garlic, squeezed
- 1 bunch parsley, finely chopped
- some salt
- some pepper
- some nutmeg
- 150 g cheese (Gouda), medium-aged, grated
- 30 g butter
- 3 tbsp breadcrumbs
- 50 g almond flakes
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Wash the tomatoes, cut off the tops, and hollow them out. Boil the potatoes with a little salt until soft and press them through a potato ricer. Mix with the cream, egg, crushed garlic, parsley, and cheese, and season with salt, pepper, and nutmeg. Fill the tomatoes and place them in a baking dish. Melt the butter and drizzle over the filling. Sprinkle with breadcrumbs and flaked almonds and bake in a preheated oven at 200°C for about 15 minutes. Serve with pan-fried meat and leafy salad.
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