DIFFICULTY: 1
45 minutes
INGREDIENTS PER 4 PEOPLE
Tomatoes, 21 oz
Butter, 0.3 oz
Celery, 3.5 g
Rehydrated dried mushrooms, 1.7 oz
Onion, 3.5 oz
PROCEDURE
Melt the butter in a pan, then chop and add the mushrooms, onion and celery. Stir well and cook for about 10 minutes.
Wash and slice the tomatoes into halves horizontally.
Remove the pulp and seeds with a tablespoon.
Lay the tomatoes on a baking tray and stuff them with the stewed vegetables filling.
Bake at 356°F for about 20 minutes on ventilated mode.
Serve hot or warm.
