Stuffed beef tomatoes

Ingredients for 4 servings:

• 800 g potatoes, floury
• salt and pepper
• 2 onions
• 2 garlic cloves
• 4 beefsteak tomatoes (e.g. ox hearts approx. 400g each)
• Marjoram, dried
• 125 ml milk, low-fat 1.5% fat
• 4 tsp margarine (you can use the light one)
• 4 eggs (size S)

Instructions

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

WW-suitable, 5* per portion

Peel, wash, and chop the potatoes, then boil in salted water for about 20 minutes. Finely chop the onions and garlic. Wash the tomatoes, cut off the tops, and hollow out the flesh to a 1cm edge. Chop the tops and tomato flesh into small pieces, mix with half of the onions and garlic, and season with salt, pepper, and marjoram. Place the tomatoes in a large casserole dish and place them on top. Season the insides with salt and pepper. Drain the potatoes and mash them with the milk. Heat the margarine in a pan, sauté the remaining onions and garlic, stir into the mashed potatoes, and season with salt and pepper. Fill the tomatoes with the mixture, making a deep hollow in each one. Bake in the oven (175°C fan/convection oven, 200°C electric oven) for 10-15 minutes. Crack the eggs and add one to each tomato, then bake for another 10 minutes. WW 5p per serving