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    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
       
 
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