Vegetarian Stuffed Tomatoes with Healthy Sauce

For stuffed tomatoes, cut off the top of the tomatoes and hollow them out, then add a little salt and pepper and set aside.

For the sauce, chop the carrots, onion and zucchini and sauté in a little olive oil together with the corn and the inside of the hollowed out tomatoes until soft.

Then puree and season with soy sauce, paprika powder, curry, Italian herbs, salt and pepper to taste.

For the tomato stuffing, first soak the soy granules in hot water (for about 5 minutes), then chop the mushrooms and sauté them in the butter, squeeze the soy granules and add them, sauté.

Add a few tablespoons of the sauce and season again with soy sauce, salt and pepper, Italian herbs and curry and turmeric.

Put 3/4 of the sauce in a baking dish, sprinkle with parmesan. Then stuff the tomatoes and put them in, put the lids on top. Pour the remaining sauce on top and sprinkle with parmesan again.

Bake in the oven at 170 degrees Celsius for three quarters of an hour, dress (with Parmesan and Italian herbs and a basil leaf) and enjoy immediately!

Preparation Tip:

The best way to serve stuffed tomatoes is with cucumber salad with balsamic vinegar and buffalo mozzarella!

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