Tomatoes with chard filling

Ingredients for 2 servings:

• 6 beefsteak tomatoes
• 450 g chard leaves
• 2 onions
• 2 garlic cloves
• 1 tbsp butter
• 200 g sheep’s cheese
• 1 bunch of basil
• some sage leaves
• Herb salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the tomatoes and cut off the tops from each one. Hollow out the tomatoes and set the tomato flesh aside. Season the inside of the tomatoes with the herb salt and pepper. Clean the chard leaves and cut them along the midrib. Cut the leaves into small pieces and the midrib into pieces about 0.5 cm in size. Dice the onion and garlic clove. Heat butter in a large pan. Sauté the onions and the pieces of the midrib until translucent, then sauté the garlic and chard for about 5 minutes. In the meantime, dice the feta cheese and add it to the hollowed-out tomatoes. Wash the basil and sage, pat dry, and chop finely. Mix the chard with the tomato flesh and season with the herbs, pepper, and chopped herb salt. Stuff the tomatoes with the prepared chard and put the lid on. Place the tomatoes in a baking dish and pour on a little water. Bake in an oven preheated to 200°C (top/bottom heat) for about 10 minutes on the middle rack. Couscous goes well with this dish.