Stuffed beef tomatoes

Ingredients for 3 servings:

• 6 beefsteak tomatoes
• Herbs of Provence, fresh or dried (oregano, rosemary, thyme, basil, sage, savory)
• Sea salt and pepper
• 2 cloves garlic
• 500 ml tomatoes, pureed
• 150 g zucchini
• 240 g chickpeas, cooked
• 1 medium onion(s), finely diced and fried
• 2 tbsp breadcrumbs
• 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut off the tops of the tomatoes (stem on the lid) and scoop out the insides. Chop the insides of the tomatoes and place them in a baking dish. Add the herbs de Provence (preferably fresh). Season with sea salt and pepper. Chop a clove of garlic and add them. Pour in the passata. For the filling, finely grate the zucchini. Add the sautéed onions and the chickpeas. Season with salt, pepper, garlic, and herbs de Provence (again, fresh is preferred). Preheat the oven to 210°C (fan oven). Now fill the tomatoes with the mixture, close the lid, and place in the sauce. Dust with breadcrumbs and drizzle with a little olive oil. Place in the oven for 20 minutes. Serve with rice and salad.