Stuffed tomatoes with mashed potatoes

Ingredients for 2 servings:

• 4 large beefsteak tomatoes
• Mashed potatoes (mashed potatoes), from the day before
• 4 small carrots
• some olive oil
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan possible

First, cut off the “tops” of the tomatoes, remove the stems, and scoop out the insides. Chop the tops and insides of the tomatoes, then add everything, including the liquid, to the mashed potatoes. Chop the carrots and add them. Season generously, as the tomatoes absorb a lot of the salt. Stuff the tomatoes and place them in a dish. Add a little oil to the dish to prevent sticking. Bake at 180°C for 20-30 minutes. Any leftover stuffing can be made into a soup.