Stuffed Tomatoes on Amaranth

Summary

Ingredients

• 400 ml water
• 150 g amaranth
• 0.5 teaspoon ½ broth, (grained vegetable yeast broth)
• 6 grains pepper, pestle
• 8 tomato (s)
• 300 g double cream cheese *
• 2 tablespoon herbs, frozen mixed
• Seasoned Salt
• 1 egg (s), OR 2 tablespoons cream or milk or water
• Fat, for greasing out
• Cheese, Gouda, grated

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Instructions

1. Add 150 g amaranth to the boiling water with the grained vegetable stock, reduce the heat, put the lid on, cook for about 30 minutes, remove the lid 5 minutes before the end of the cooking time.
2. Cut off the lower lid of the tomatoes with blossom, hollow out, (kitchen knife + large spoon)
3. * The amount of cream cheese depends on the size of the tomatoes, 4 pieces in a one-liter ovenproof bowl.
4. Mix the cheese with pepper + frozen herbs, herb salt and 1 egg or 2 tablespoons of cream.
5. Pour into the tomatoes and place them on top of the amaranth in the 2 greased fireproof bowls.
6. Put the tomato juice, including the seeds, around the tomatoes, use the lid for other purposes.
7. Grate a little more Gouda cheese on top of the tomatoes, close the bowl lid.
8. Bake in the cold oven at approx. 150 ° C for approx. 40 minutes.
9. Own recipe