Preparation
- Wash the beefsteak tomatoes and cut off the top of the stalk approx. 1 cm thick. Remove the seeds with a teaspoon. Then carefully cut along the inside edge with a knife, remove the flesh with a tablespoon and roughly dice the flesh.
- Place the hollowed-out tomatoes in a greased baking dish.
- Heat 1 tbsp olive oil in a pan.
- Peel and finely dice the shallot and fry in the olive oil until translucent. Add the tomato paste and pulp and deglaze with the vegetable stock. Simmer gently for 1-2 minutes, then remove from the heat.
- Add the parsley and sugar and season with salt, pepper and chili powder. Stir in 60 g Wholemeal Breadcrumbs and leave the tomato mixture to cool slightly.
- Cut the Camembert into approx. 1 cm cubes. Put 40 g to one side, mix the rest into the tomato mixture and fill the hollowed-out tomatoes with it.
- Preheat the oven to 220°C top/bottom heat.
- Spread the remaining Camembert cubes over the tomatoes, sprinkle with the remaining Wholemeal Breadcrumbs and drizzle with 2 tbsp olive oil.
- Bake the tomatoes on the middle shelf for approx. 15-20 mins. To give the tomatoes a nice crust, put them on the top shelf for the last minute if necessary and switch to the grill function.
- The stuffed tomatoes taste great with a light salad, but are also a delicious accompaniment to meat dishes of all kinds.
