Stuffed Tomato

Ingredients

• 200 gTomato
• 70 gMushroom
• 30 gOnion
• 4 gBasil
• 8 gParsley
• 1 gDill
• 0.6 gPepper
• 0.3 gGarlic powder
• 0.3 gSalt
• 0.25 mlOil

Instructions

1. 1

   Preparation

   • Preheat the oven to 180°C (350°F).
   • Wash the tomato and mark the stem area.
2. 2

   Prepare the stuffing

   • Cut two concentric rings on the top of the tomato (one near the stem, one near the shoulder) and remove the outer ring to expose the seed compartments.
   • Slice the mushroom thinly. Quarter the onion slice and separate the layers.
   • Have basil, parsley and dill ready.
3. 3

   Stuffing

   • Sprinkle the dried spices (pepper, garlic powder, salt) inside the exposed ring.
   • Push mushroom slices and small onion arcs through the spices into the tomato cavities. Press herbs in with them; fold fresh basil over mushroom slices before inserting. Stuff gently without forcing out tomato pulp.
4. 4

   Roasting

   • Put about 5 drops of oil on a baking sheet and rub in a small circle roughly the size of the tomato base.
   • Place the stuffed tomato on the oil and roast for 15–20 minutes at 180°C (350°F) until tender and lightly browned. Let cool briefly and serve.