for 4 person

Tomatoes

8	tomatoes (approx. 1.5 kg)
300 g	minced meat (beef)
80 g	risotto rice
1	garlic clove, pressed
2	spring onions incl. green parts, cut into rings
1 tbsp	basil, finely chopped
¼ tsp	cinnamon
¼ tsp	ground coriander seeds
1 tsp	salt
a little	pepper
1 dl	vegetable bouillon
40 g	grated Sbrinz

To bake

some	basil leaves

How it's done

Tomatoes

Cut a lid off each tomato, scoop the flesh out of the tomatoes. Chop the flesh, place in a bowl. Add the mince and all the other ingredients up to and including the pepper, mix well. Stuff the tomatoes with the filling, place the lids on top. Pour the stock into the dish, scatter grated cheese on top of the tomatoes.

To bake

Cover the tomatoes with foil, bake for approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove the foil and cook for a further 20 mins.

Garnish with a little basil before serving.

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