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.
Cut off the lower lid of the tomatoes with blossom, hollow out, (kitchen knife + large spoon)
* The amount of cream cheese depends on the size of the tomatoes, 4 pieces in a one-liter ovenproof bowl.
Mix the cheese with pepper + frozen herbs, herb salt and 1 egg or 2 tablespoons of cream.
Pour into the tomatoes and place them on top of the amaranth in the 2 greased fireproof bowls.
Put the tomato juice, including the seeds, around the tomatoes, use the lid for other purposes.
Grate a little more Gouda cheese on top of the tomatoes, close the bowl lid.
Bake in the cold oven at approx. 150 ° C for approx. 40 minutes.