Dready's Tomato Granato

Ingredients for 4 servings:

• 500g spaghetti
• 8 beefsteak tomatoes
• 1 slice(s) ham (farmer’s cooked ham, with crust), 1-1.5 cm thick
• 2 bulbs garlic, Chinese
• chives
• 200 ml white wine
• 250 ml cream
• 2 tbsp cream cheese with garlic
• some Parmesan
• 50 g cheese (Emmental), grated
• some garlic paste
• salt and pepper
• Lemon pepper
• lots of chili powder
• 8 leaves of basil, large
• 4 slices of cheese (young Gouda)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Stuffed pasta tomatoes

Cut the ham into very fine cubes and chop finely. Peel the garlic and chop very finely. Rinse the chives briefly under water, pat dry, and chop into small rolls (about 3 tbsp). Cut the tomatoes into circles at the top and scoop out the seeds, membranes, and juice using a knife and spoon. Remove all seeds, membranes, and juice. Wash the basil and pat dry. Cut the Gouda cheese into 8 square pieces. Meanwhile, bring lightly salted water to a boil in a large pot and cook the spaghetti al dente. Once the pasta is in the water, sauté the chopped garlic in a little olive oil, but only briefly so it doesn’t overbrown. Add the ham and chives and fry briefly. Then add the wine, bring to a boil, stirring occasionally. Cook for a few minutes, reduce the heat, and then add the cream. Continue cooking, reducing the heat slightly if necessary. Grate in freshly grated Parmesan cheese (about 3 cm should be removed), add Emmental cheese, garlic paste, and cream cheese, and stir to melt. Season with salt (just a little) and lemon pepper, and grind a good amount of chili flakes into the sauce until it reaches a good level of heat. Add the drained spaghetti to the sauce and mix well. Preheat the oven to 200°C. Fill the tomatoes with the pasta. This is best done using two forks. Add a portion of pasta to the tomato at a time, pressing it in, and repeat until no more will stick. Place the basil leaves and Gouda cheese on top of the filled tomatoes and bake in the oven for 5-10 minutes, until the cheese has melted. Any type of white bread goes well with this; hot slices of toast are particularly delicious when spread with a little garlic paste and sprinkled with chili flakes. A green salad is also delicious with it.