(Tomatoes filled with assorted vegetables - Our recipe)

Time: preparation: 15 minutes ........ cooking: 45 minutes 4 ripe but firm tomatoes 300 g (10 1/2 oz) assorted, frozen     vegetables 4 tablespoons puréed tomatoes 2 tablespoons dried chives 2 teaspoons dried bay leaves 2 tablespoons dried parsley 3 tablespoons extra virgin olive oil 2 tablespoons apple vinegar, if you like Dry breadcrumbs Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Wash the tomatoes accurately, cut them crossways and scoop out their seeds and part of the flesh with a spoon(you can add this flesh to the vegetable mixture, if you want).
Salt them and turn out on a platter to drip them (at least 30 minutes).
Pour the frozen assorted vegetables into a pan with abundant, salted boiling water.
Bring to the boil again and cook for 10-15 minutes. Drain them very well and put in a little bowl; add the puréed tomatoes, aromatic herbs, vinegar and 2 tablespoons olive oil.
Stir and taste; add salt only if necessary. Put the mixture apart.
Preheat oven to 180°C (350°F) and oil a baking pan with the remaining olive oil. Fill the tomatoes with the vegetable mixture, sprinkle with dry breadcrumbs and bake for about 30 minutes. Serve them lukewarm.

Note

• - It's a very tasty side dish for grilled fish or meat, roast meat or boiled fish. But you can also serve it as an appetizer or prepare for a buffet party (in this last case choose smaller tomatoes).
• - This is a do-ahead dish. You can prepare in advance the tomatoes, filled with the vegetables, chill them and cook only before serving.
• - You can also use canned assorted vegetables instead of frozen ones.
• - You can also use the remaining assorted boiled vegetables used for other dishes.
• - It's a low fat dish.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".