Summary

Ingredients

• 6 small tomato (s)
• 100 g sheep cheese, feta cheese or mozzarella
• 1 clove garlic
• 0.5 teaspoon ½ oregano, dried
• 0.5 teaspoon ½ basil, dried
• some black pepper

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Instructions

1. Wash the tomatoes. Cut off a lid from each. Scoop out with a teaspoon and drain the pulp in a colander. If necessary, chop it up roughly and place in a bowl.
2. Preheat the oven to 180 ° C.
3. Crumble the sheep cheese and add to the pulp and mix both together. Peel the garlic and press it through the press. Add to the sheep cheese mixture together with the oregano, basil and pepper and mix well.
4. Pour this mixture into the hollowed out tomatoes and put the cut-off lid on. Put the stuffed tomatoes in an ovenproof dish.
5. Bake everything in the oven on the middle rack for about 20 minutes.
6. Note: The dish has the following values per person: 27 mg uric acid, 140 calories, 10 g protein, 10 g fat, 4 g carbohydrates.