Tomatoes Stuffed with Vegetables

Ingredients

• 4 tomatoes
• 400 g spinach
• 1 bunch parsley
• 1 Carrot
• 1 small zucchini
• 6 shallots
• 2 Garlic cloves
• 1 tbsp butter
• nutmeg
• 4 pickled sardine fillets
• 1 tbsp vinegar
• paprika powder
• 1 tbsp Olive Oil
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash the tomatoes and cut off a lid from each.

2. 2.

   Place the tomatoes on a baking sheet and bake in a hot oven at 150°C for 2–3 minutes, then remove, peel, and hollow them out with a spoon. Set aside the pulp.

3. 3.

   Wash and drain the spinach and parsley. Reserve eight nice leaves for garnish and finely chop the remaining parsley.

4. 4.

   Peel the carrot and slice it thinly on a vegetable peeler. Clean and dice the zucchini into small cubes.

5. 5.

   Peel the shallots and cut them into rings.

6. 6.

   Peel the garlic and finely mince it.

7. 7.

   Sauté the zucchini, carrots, garlic, and shallots in hot butter, seasoning with salt and pepper. Add the chopped sardines.

8. 8.

   Add the spinach, parsley, vinegar, and tomato pulp, cooking until the liquid has evaporated. Then fill the hollowed tomatoes with this mixture.

9. 9.

   Garnish the stuffed tomatoes with the reserved leaves and sprinkle paprika over them. Drizzle olive oil on top and serve immediately.