Stuffed Tomatoes with Feta Cheese

Cut a lid from the tomatoes and hollow out the tomatoes. Cut out the flower base from the lid.

Remove the crust from the bread and soak it.

Roast the pine nuts in a frying pan.

Chop the basil and dice the feta cheese. Squeeze the bread.

Knead all the ingredients well and season with pepper. Fill the quantity into the tomatoes and put the lids on.

Place the tomatoes in an oiled gratin dish and bake in a heated oven at 200 °C (gas 3, convection oven at 180 °C for half an hour) on the third rack from the bottom for half an hour.

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