Stuffed tomatoes with feta on braised vegetables

Ingredients for 4 servings:

• 4 beefsteak tomatoes
• 1 bunch of spring onions
• 4 carrots
• 1 m.-large zucchini
• 1 m.-sized onion(s)
• 1 bunch parsley, flat
• 4 tsp, heaped butter
• 4 tsp, heaped breadcrumbs
• n. B. Oil
• 200 g feta cheese
• 1 tbsp, heaped tomato paste
• salt and pepper
• chili powder
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian and variable

Cut off the top third of the beefsteak tomatoes. Cut the tops into small pieces and hollow out the tomatoes. Reserve any tomato remnants. Finely chop the spring onions and parsley. Crumble the feta cheese, mix with half of the spring onions and the parsley, and season with salt, chili, and paprika to taste. Stuff the tomatoes with the mixture. Roughly chop the zucchini and onion, and thickly slice the carrots. If you like, you can add roughly diced peppers and eggplant. Heat plenty of oil in a pan and sauté the vegetables. Season with tomato paste, salt, chili, garlic, paprika, and a little agave syrup or sugar. Simmer with the tomato remnants over low heat for about 15 minutes. I add savory and the remaining spring onions at the end. Transfer the braised vegetables to a casserole dish and place the stuffed tomatoes on top. Add a teaspoon of breadcrumbs and butter to each tomato and bake in the oven at 200°C for 20 minutes. Finally, add the broiler for 5 minutes to create a nice crust. Sprinkle the remaining parsley over the top to serve. This recipe can be varied with many vegetables. It goes well with my grainy cream cheese dip, bulgur, rice, pasta, or bread.