Stuffed tomato with mashed potatoes, salami and basil

Ingredients for 1 servings:

• 2 tbsp mashed potatoes, e.g. leftovers from lunch
• 2 tomatoes, approx. 130 g each
• 10 g salami (paprika salami)
• 5 g basil, fresh
• 1 thin spring onion(s)
• possibly salt
• possibly pepper
• some oil for the mold
• 40 g Emmental cheese in one piece

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Starter or slim dinner

Cut a top off the tomatoes. Scoop out the tomatoes with a small spoon; the flesh can be used for another purpose. Cut out the blossom end of the tomato tops and chop the tops very finely. Preheat the oven to 180°C (top/bottom heat). Divide the mashed potatoes and chopped tomatoes evenly between two small bowls or dishes. Finely chop the sausage, strip the basil, and divide both equally between the bowls. Cut the leek into very fine rolls, halve the amount, and add. Mix everything well, season with salt and pepper if desired, and stuff the tomatoes into the mixture. Place the tomatoes in the oiled, shallow baking dish. Cut the cheese into slices and arrange them crosswise on top of the tomatoes. Bake in the oven for approx. 25-30 minutes. 320 kcal per serving.