Tomato – Mozzarella – Boats

Ingredients for 2 servings:

• 4 baguette(s), (baguette rolls)
• 1 onion(s)
• 3 large tomatoes
• 1 tsp olive oil
• 150 ml vegetable stock
• 4 sprigs basil
• 100g mozzarella
• salt and pepper
• e.g. balsamic vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Variant of the popular original

Cut a lid off each roll. Scoop out the soft insides and set aside with the lids. Peel and finely chop the onion. Wash the tomatoes, remove the stems, and cut into pieces. Wash the basil, shake dry, and finely chop. Drain and dice the mozzarella. Heat the oil in a pan. Fry the onions over medium heat until translucent. Add the tomatoes, the insides of the baguettes, and the stock, and simmer over low heat for about 5 minutes. Remove from the heat and stir in the basil and mozzarella. Season to taste with salt and pepper. If desired, you can add a little balsamic vinegar to the mixture. Fill the hollowed-out rolls with the tomato and mozzarella mixture and place the lids on top. Arrange on plates and serve immediately.