Tomato lleno gratinado

Ingredients for 3 servings:

• 3 large beefsteak tomatoes
• 3 cloves garlic
• 3 tbsp extra virgin olive oil
• 3 tbsp breadcrumbs
• 200 g sheep’s cheese
• 2 tbsp oregano, fresh
• 2 tbsp peanuts, ground
• 2 tbsp basil
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

baked tomatoes with feta cheese

Preheat the oven to 200 degrees Celsius. Wash and dry the tomatoes, and cut off one of the tops. Hollow out the tomatoes with a small spoon and season with salt and pepper. Cut the tops into small cubes, removing the stem ends. Peel and finely chop the garlic cloves. Crumble the feta cheese into a bowl, mix with the garlic pieces, the finely chopped tomato flesh, and the chopped herbs. Fill the tomatoes with the mixture and sprinkle with the breadcrumbs and crushed peanuts. Finally, drizzle with olive oil. Place the tomatoes in an ovenproof dish and bake on the middle rack of the oven for about 20 minutes. A delicious side dish to pan-fried or grilled dishes, or as a vegetarian main course. Serve with rice or potatoes.