Stuffed Tomatoes

35 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
Gef%c3%bcllte tomaten low2


  • 8 vine ripe tomatoes
  • 1 potato
  • 200 grams Lustenberger 1862
  • 1 garlic clove
  • 1 Tbsp. each of chopped chives, parsley and basil
  • Salt, pepper


  1. Cut the top off of the tomatoes, carefully core and salt them.
  2. Grate the Lustenberger 1862 and the potatoes on a potato grater, press the garlic and finely chop the herbs. Mix all of the ingredients together, season and fill in the tomatoes.
  3. Put the tomatoes in an oven-safe casserole dish and bake for about 25 minutes at 180 degrees Celsius (350 F).

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