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🍽️ Oven-baked Tomatoes Stuffed with Mozzarella

283 kcal · 30 min · 4 servings

Ingredients

• 6 Tomatoes
• 2 tbsp Parsley
• 125 g Mozzarella
• 1 Garlic Clove
• 1 tbsp Olive Oil
• 100 g Potatoes
• 1 Onion
• 1 tbsp Butter
• 500 ml Chicken Broth
• 1 bunch Arugula
• Salt
• Pepper (from the mill)
• Nutmeg

Instructions

1. 1. Dip the tomatoes briefly into boiling water.
2. 2. Let them cool and peel off the skin.
3. 3. Cut off the top lid of four tomatoes.
4. 4. Hollow out the flesh of these tomatoes using a small spoon.
5. 5. Quarter the remaining tomatoes.
6. 6. Remove the seeds.
7. 7. Cut the flesh into small pieces.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Heat olive oil in a pan.
11. 11. Sauté the garlic and diced tomatoes in it.
12. 12. Season the mixture with salt and pepper.
13. 13. Cut the mozzarella into small cubes.
14. 14. Chop the parsley.
15. 15. Add the mozzarella and parsley to the tomatoes.
16. 16. Gently mix the ingredients.
17. 17. Fill the mixture into the hollowed-out tomatoes.
18. 18. Place the tomato lids back on top.
19. 19. Place the stuffed tomatoes in a baking dish.
20. 20. Preheat the oven to 160 degrees Celsius.
21. 21. Bake the tomatoes in the oven for 10 minutes.
22. 22. Peel the potatoes.
23. 23. Dice the potatoes.
24. 24. Peel the onion.
25. 25. Finely chop the onion.
26. 26. Heat butter in a pot.
27. 27. Sweat the onions in the butter.
28. 28. Add the potato cubes.
29. 29. Pour in the broth.
30. 30. Simmer the mixture for about 10 minutes.
31. 31. Season the soup with salt and pepper.
32. 32. Puree the soup until smooth.
33. 33. Stir the arugula into the sauce.
34. 34. Spoon the sauce onto the plates.
35. 35. Place the stuffed tomatoes on top.

Nutrition per serving

• kcal: 283
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 10 g