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Tomatoes stuffed with sheep's cheese

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Ingredients for 4 servings:

  • 8 small tomatoes
  • salt and pepper
  • 1 onion(s)
  • 2 garlic cloves
  • 1 sprig(s) of thyme
  • 1 sprig(s) of oregano
  • ½ bunch parsley
  • 60 g sheep’s cheese
  • 3 tbsp quark (low-fat quark)
  • 1 egg(s)
  • 1 tsp breadcrumbs
  • 1 tsp vegetable oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW2 P.

Cut the tops off the tomatoes and set aside. Hollow out the tomatoes and season with salt and pepper. Peel the onion and garlic cloves. Chop them together with the thyme, oregano, and parsley, then mix with the crushed feta cheese, low-fat quark, egg, and breadcrumbs until smooth. Fill the tomatoes with the cream, cover with the removed tops, and brush with oil. Place the stuffed tomatoes in a non-stick baking dish. Bake in a preheated oven on the middle rack at 200°C (Gas Mark 3) for approximately 15-20 minutes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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