Stuffed tomatoes on amaranth

Ingredients for 2 servings:

• 400 ml water
• 150 g amaranth
• ½ tsp broth (granulated vegetable yeast broth)
• 6 peppercorns, ground
• 8 tomatoes
• 300 g double cream cheese *
• 2 tbsp frozen mixed herbs
• herbal salt
• 1 egg(s), OR 2 tbsp cream or milk or water
• Fat, for greasing
• Cheese, Gouda, grated

Instructions

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

gluten-free

Add 150g of amaranth to boiling water with granulated vegetable stock, reduce heat to low, cover, and cook for about 30 minutes. Remove the lid 5 minutes before the end of the cooking time. Cut off the bottom caps of the tomatoes, including the blossom, and hollow them out (kitchen knife + large spoon). *The amount of cream cheese depends on the size of the tomatoes. Place 4 tomatoes in a 1-liter ovenproof bowl. Mix the cheese with pepper, frozen herbs, herb salt, and 1 egg or 2 tablespoons of cream. Fill the tomatoes and place them on top of the amaranth in the 2 greased ovenproof bowls. Pour the tomato juice, including the seeds, around the tomatoes; use the lids for something else. Grate a little Gouda cheese over the tomatoes and close the bowl lid. Bake in a cold oven at approximately 150°C (convection oven) for about 40 minutes. My own recipe.