(Tomatoes filled with assorted vegetables - Our recipe)

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

Time:
preparation: 15 minutes
cooking: 45 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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.