Stuffed Tomatoes with Feta on Stewed Vegetables

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	1 hr 10 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Stuffed Tomatoes with Feta on Stewed Vegetables

Instructions

Cut off the top third of the beefsteak tomatoes. Cut the lid into small pieces and hollow out the tomatoes. Save all tomato scraps. Chop the spring onions and parsley into small pieces. Crumble the feta cheese, mix with half of the spring onions and parsley and season with salt, chilli and paprika to taste. Pour the mixture into the tomatoes.
Cut the zucchini and onion into large pieces and the carrots into thick slices. If you like, you can take peppers and aubergines with you, roughly diced. Heat plenty of oil in a pan to taste and fry the vegetables. Season with tomato paste, salt, chilli, garlic, paprika and a little agave syrup or sugar. Let the tomato remains stew for about 15 minutes over a low heat. Finally I add the savory and the remaining spring onions.
Put the braised vegetables in a baking dish and place the stuffed tomatoes on top. Put a teaspoon of breadcrumbs and butter on each tomato and bake in the oven at 200 ° C for 20 minutes. Finally switch on the grill for 5 minutes. Then you get a nice crust. Scatter the rest of the parsley over the top to serve.
This recipe can be varied with many types of vegetables. My grainy cream cheese dip, bulgur, rice, pasta or bread go well with it.

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