Stuffed Tomatoes with Halloumi

 

Ingredients.

4 large, ripe tomatoes.

Leaves from a bunch of fresh origanum.

2 tblsp tomato paste.

100g grated Halloumi.

Salt and pepper to taste.

½ cup ground almonds.

 

Method.

Preheat the oven to 180°C. Remove the tops from the tomatoes. Carefully, so as not to damage them, scoop out all the pith and central flesh. Place the scoopings a bowl with the chopped up tops. Add the tomato paste, the origanum, the cheese and the salt and pepper, reserving a little of the cheese for toppings. Mash to a paste with a kitchen wand or mouli and stir the almond flour through until thoroughly and evenly mixed. Spoon the mixture into the tomato shells, sprinkle with the reserved grated cheese and place on a lightly oiled baking tray. Bake for forty minutes and serve immediately.

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