Stuffed tomatoes provencal

4 servings

45 minutes

The recipe is a paraphrase of the niçoise salad, only in a different package. It should be said that in the recipe for a classic salad, tomatoes are the basis in the literal sense of the word, everything else is put on sliced tomatoes: beans, tunny and capers. But, since we bake the niçoise in tomatoes in the oven, we added cheese and thyme to the original set of ingredients to enhance the southern aroma and get a viscous cheese crust at the end. And an important nuance: do not put "plastic" tomatoes from the supermarket in the niçoise in any way , use real, ground, summer ones.

Energy value per serving

• Calories: 192.4
• Proteins: 13.9g
• Fats: 8.5g
• Carbohydrates: 15.2g

Ingredients

• Tomatoes: 4 pc
• Green beans: 50 g
• Canned tuna in its own juice: 120 g
• Red onion: 50 g
• Capers: 15 g
• Breadcrumbs: 2 tbsp
• Green basil: 25 g
• Garlic: 1 clove
• Parsley: 15 g
• Thyme: 2 sprig
• Parmesan cheese: 50 g
• Pine nuts: 30 g
• Olive oil: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Cut out the core of the tomatoes with a knife along with the partitions and seeds, leaving whole cups that can be filled.

   Required ingredients:

   • Tomatoes: 4 pieces

3. Chop finely everything that was cut out from the tomatoes.

   Required ingredients:

   • Tomatoes: 4 pieces

4. Chop the beans finely, boil in boiling water for 2 minutes (or a bit longer if frozen), then immediately transfer to an ice bowl to retain color.

   Required ingredients:

   • Green beans: 50 g

5. Drain the liquid from the tuna can and mash the fish with a fork into small pieces.

   Required ingredients:

   • Canned tuna in its own juice: 120 g

6. Peel the red onion and chop it finely. Chop the capers as well.

   Required ingredients:

   • Red onion: 50 g
   • Capers: 15 g

7. Mix beans, onion, chopped tomato cores, tuna, capers, and 1 tablespoon of breadcrumbs in a bowl. Season with salt and pepper, then mix.

   Required ingredients:

   • Green beans: 50 g
   • Red onion: 50 g
   • Tomatoes: 4 pieces
   • Canned tuna in its own juice: 120 g
   • Capers: 15 g
   • Breadcrumbs: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Fill the tomatoes with the filling. Mix the remaining breadcrumbs with half of the grated cheese and sprinkle over the tomatoes. Bake in a preheated oven at 220 degrees for 5 minutes.

   Required ingredients:

   • Breadcrumbs: 2 tablespoons
   • Parmesan cheese: 50 g

9. Meanwhile, prepare the sauce. Blend basil, parsley, thyme leaves, garlic clove, nuts, and remaining cheese. Dilute with olive oil to the desired consistency.

   Required ingredients:

   • Green basil: 25 g
   • Parsley: 15 g
   • Thyme: 2 sprigs
   • Garlic: 1 clove
   • Pine nuts: 30 g
   • Parmesan cheese: 50 g
   • Olive oil: 20 ml

10. Serve tomatoes with Provençal sauce.