Gefüllte Tomaten - Stuffed Tomatoes
Von Claudia am Aug 7, 2007 | In Aus fremden Küchen, Alltagsküche, Vegetarisches, Käse, Beilagen, Sommer | 6 Feedbacks »

CookingDiva is hosting this weekend's Weekend Herb Blogging. At the moment you can find wonderful tomatoes everywhere, even heirloom tomatoes are known on my local market. Why not stuff them?
I tried Rosine's stuffed tomatoes with goat cheese. It's very simple: Slice tops off the tomatoes and remove seeds and pulp (you can save it for a gorgeous tomato soup!). Mix the fresh goat cheese with basil and ground pepper. Instead of basil any "herbes de Provence" or italien herb mixture would be fine. Stuff the tomatoes carefully. Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish. Drizzle some olive oil on top of the tomatoes.
Bake for 20 to 25 minutes (180 degrees C).
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6 Kommentare

Deine Kombination mit Knoblauch ist eine gute Idee ! Ich verwende manchmal Pesto,das ich mit dem K?se zusammenmische.





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