Gefüllte Paradeiser – Baked Stuffed Tomatoes with Arugula and Mozzarella

Baking time 200 °C 15 min

Cut a lid from the tomatoes. Hollow out the tomatoes with a spoon, removing the seeds and stalks. Remove coarse stalks from arugula, rinse, dry and chop coarsely into bite-sized pieces. Dice shallots, chilies and garlic. Sauté shallots and garlic in olive oil – add arugula – the whole thing falls easily together. Add chilli, a little bit of salt and black pepper – 3 min lightly bubble – cool a little bit.

Fill each tomato with a slice of mozzarella, add arugula, sprinkle with breadcrumbs and parmesan – put tomato lid on top. Place the tomatoes in a gratin dish, drizzle with olive oil and cook at 200 °C for 15 minutes.

Ideal accompaniment: a little baguette, red wine and a spoonful of yogurt.

Our tip: use your favorite red wine for cooking!

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