Stuffed tomatoes with millet and basil-cashew crust

Ingredients for 2 servings:

• 4 beefsteak tomatoes
• 100 g millet or couscous or bulgur
• 300 ml water
• 1 bunch of basil
• 3 cloves garlic
• 100 g cashew nuts, roasted, salted or almonds
• 40 g Parmesan, if desired
• 2 tbsp olive oil
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Quick and delicious, also vegan-friendly. Gluten-free.

First, roast the millet without oil in a non-stick pan until fragrant. Bring 300 ml of water to a boil in a saucepan, add the millet, season lightly with salt, and simmer over low heat until the liquid has evaporated and the millet is soft (approx. 15-20 minutes). In the meantime, wash the beefsteak tomatoes, remove the stems, and halve them lengthwise. Remove the seeds. Briefly roast the cashews without fat in the pan and puree them with the peeled, roughly chopped garlic cloves and the olive oil using a hand blender or similar. Season with salt and pepper. Finally, add the basil leaves and season to taste. Optionally, you can also puree Parmesan cheese. Place the halved beefsteak tomatoes in a greased roasting pan lined with aluminum foil, season with salt and pepper, and fill with the millet. Preheat the oven to 200°C and cover the tomatoes with the cashew and basil mixture. Bake for about 25 minutes, until the surface begins to brown and the tomatoes are tender. Blanched, roasted almonds can be used instead of cashews, and couscous or bulgur wheat can be used instead of millet. This dish serves 2-3 people as a main course, or as a side dish for 5-6.