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This recipe was uploaded by maddimouse
What comes in handy is, that it is quick to make and you can prepare the tomatoes a couple of hours before you bake them in the oven. All the ingredients for the filling should be nicely cooled and because you are putting the ready-filled tomatoes in the fridge it´s not a problem!
I am using the sea salt to fill the little baking tray I am baking the tomatoes in. It´s easier this way to prevent them from rolling over and don´t worry, they won´t soak up the salt as long as the skin of the tomatoes is intact.
Cut 40 g of the salmon in little cubes and set aside.
Put all the rest of the ingredients for the filling in a food processor and mix them until it´s a smooth mass, then add the salmon cubes and carefully mix the filling with a spoon.
Preheat the oven to 200°C.
Pour some sea salt in a baking tray big enough for the tomatoes so they don´t touch.
Fill the tomatoes, put the lids back on and push them into the salt so they´ve got a good stand and don´t roll over.
Bake them for 10 to 15 minutes, prepare the salad in the meantime.
Take the tomatoes out of the oven and place them on the salad, serve immediately.
I´d serve three tomatoes as a starter for a three-course-menu, one for a five-course-menu.