in Switzerland

Stuffed tomatoes

updated

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Ingredients for 4 servings:

  • 8 m.-large tomato(s)
  • 350 g potatoes, peeled, diced
  • 1 dl cream
  • 1 egg(s), beaten
  • 2 clove(s) garlic, squeezed
  • 1 bunch parsley, finely chopped
  • 3 tsp salt
  • pepper
  • nutmeg
  • 100 g grated cheese, as desired
  • 1 tbsp butter
  • 2 tbsp breadcrumbs
  • some almonds (flakes)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the tops off the tomatoes. Hollow out the tomatoes and set aside. Boil the potatoes until tender and pass them through a food mill. Mix the cream, egg, garlic, spices, and cheese with the mashed potatoes. Fill the tomatoes with the mixture and place in an ovenproof dish. Melt the butter, brush it over the filling, sprinkle with breadcrumbs and flaked almonds, and bake at 200°C for about 15 minutes. Garnish with flat-leaf parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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