Tomatoes stuffed with vegetables and cheese

Now that we are in the tomato season we bring you this delicious recipe for tomatoes stuffed with vegetables and cheese, a different recipe that will not disappoint you. It is also a special occasion, since the tomatoes are from the “Huerto Bonnatur” that Bonnatur de Argal set up in Madrid. We will see later what exactly this action consisted of, but first we go with the recipe.

It is a recipe for stuffed tomatoes very healthy and simple that we can use it as a starter in a family meal or serve it as a first course accompanied by a bonito from the north with tomato that is delicious or with this recipe for chicken in pepitoria, leaving a very complete and healthy menu.

Ingredients (6 people)

• 6 tomates
• 1 / 2 cebolla
• 1/2 leek
• 250 gr. of mushrooms
• 250 gr. zucchini
• 100 gr. wild asparagus
• 200 gr. bacon
• 150 gr. grated mozzarella
• oil
• shawl
• pepper

Preparation

We clean the tomatoes and we cut them in half. With the help of a spoon we empty them and reserve the meat of the tomatoes.

In a frying pan, sauté the finely chopped onion and leek for about 10 minutes over low heat. Next we add the bacon and sauté it. Little by little we are adding the zucchini, the reserved tomato pulp, the mushrooms and the asparagus cut into small cubes. We let it sauté for 30 minutes over low heat, add the cheese and leave it for another 10 minutes. We have the filling ready!

We preheat the oven to 200º, we stuff the tomatoes and we put them in the oven for 10 minutes.

Add a little grated cheese on top and put them back in the oven to gratin them. When they are well gratinated, we have the stuffed tomatoes ready to eat.

Tips

In the final phase, we can add a little bechamel on top to the stuffed tomatoes instead of cheese, too. they are very juicy.

More information about the recipe