Stuffed tomatoes

Ingredients for 4 servings:

• 8 tomatoes
• 2 small onions
• 2 small zucchini
• 4 tbsp butter
• Salt
• Pepper, freshly ground
• 2 tbsp basil, finely chopped
• 2 slices of white bread
• 2 cloves garlic
• Butter, for greasing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut a lid off the tomatoes and hollow out the tomatoes. Finely dice the onions and finely dice the zucchini. Sauté both in 2 tablespoons of hot butter, stirring occasionally. Season with salt and pepper and add half of the basil. Grate the white bread and mix with the remaining basil and the peeled, crushed garlic cloves. Preheat the oven to 250°C. Fill the tomatoes with the diced onions and zucchini, season with salt and pepper, and toss in the herb and bread mixture. Place the tomatoes in a greased, shallow baking dish, dot with the remaining butter in small knobs, and bake for about 10 minutes. These tomatoes are delicious with briefly cooked meat, but can also be served as a vegetarian dish with rice or potatoes.