LIGHT STUFFED TOMATOES

LIGHT STUFFED TOMATOES

Ingredients :

4 medium size tomatoes

4 ½ oz (120 g) chopped ham

3 eggs

4 ½ oz (120 g) mushrooms, chopped

1 garlic clove, finely chopped

Olive oil, necessary amount

Salt

Pepper

Preparation:

Sauté mushrooms with garlic until tender. Reserve.

Cut off the top third of each tomato and scoop out pulp and place it in a bowl. Sprinkle inside with salt and invert tomatoes on a rack to drain for 10 minutes.

Combine pulp with ham, eggs and sautéed mushrooms. Correct seasoning.

Stuff tomatoes with mixture and place them on a baking pan. Bake in preheated moderate oven at 400°F (180°C) until cooked.

2 servings