Stuffed tomatoes à la Didi

Ingredients for 2 servings:

• 1 onion(s)
• 2 large tomatoes
• 200 g mushrooms, brown
• 150 g green beans
• 1 m.-sized tomato(s)
• 2 tbsp olive oil with truffle
• 1 tsp savory
• 1 tsp chili salt
• 1 tsp cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the onion and cut into small cubes. Clean and slice the mushrooms. Pour boiling water over the medium-sized tomato, peel off the skin, and cut into cubes. Add the beans and season with savory, chili salt, and cayenne pepper. Heat a deep pan with the olive oil (careful: do not heat the olive oil above 160°C) and fry the onions. Add the mushrooms and fry them. Cut the tops off the large tomatoes and hollow them out. Puree the bean, tomato, and mushroom mixture, fill the tomatoes, and replace the lids. Add the rest of the mixture to the pan. Place the tomatoes on top and cover the pan. Sauté for 10 minutes over medium heat. Plate up and serve.