Stuffed Tomato in Bread Crumbs
* 4 tomatoes * 1 small zucchini * 2 tbs butter * Salt - to taste * White pepper - to taste * 2 tsp. Basil * 1 clove garlic - pressed * Butter to grease pan * Bread crumbs - Cut off the tops of the tomatoes and scoop out the insides. Wash the zucchini and cut into little cubes. - Fry the zucchini in a buttered pan with salt and half of the Basil. - Mix bread crumbs with the rest of the Basil and the pressed garlic. Preheat the oven to 250 Celcius. (450 F). - Fill the tomatoes with the cooked zucchini and add salt and pepper to taste. Roll these in the bread crumbs with basil and garlic. - Put tomatoes on a buttered pan and put the rest of the butter on the tomatoes. Back for about 10 minutes. Makes 2 portions. You can serve this as a side dish with steak, lamb, pork,... Or you can serve this as a main vegtable dish. Instead of zucchini you can try mushrooms. 250 g mushrooms washed. Cut up the mushrooms and simmer in pan with cut spring onions in butter. Add 2 cl dry cherry and 150g table cream. Add to the tomatoes and cook the same as above.