Stuffed tomatoes with spelt and herbs

Ingredients

8 tomatoes
4 celery stalks
1 onion
2 tablespoons olive oil
2 dl boiled spelt grits
1/2 bunch parsley
1/2 bunch chervil
1/2 bunch basil
Salt and freshly ground pepper
1 oz. (30 g) ricotta
1.7 oz. (50 g) Prima Donna forte
 

Preparation method

Slice off the tops of the tomatoes and remove the core with a teaspoon. Press through a sift into a bowl until you have tomato juice without seeds. Peel and chop the onion, finely chop the celery, and sauté both rather quickly in 1 tablespoon olive oil. Remove from the heat, combine with the boiled grits and combine some of the tomato juice with the chopped herbs. The grits should not be swimming in the juice, but combined with it. Season to taste with salt and pepper. Grate the Prima Donna and add it to the ricotta with grits. Place the tomatoes in a greased ovenproof dish, drizzle with a little olive oil and season to taste with salt and pepper. Bake the tomatoes in a 225° oven for 15-20 min. until baked completely au gratin. Remove the tomatoes from the oven and serve immediately. Great served with a hearty salad and bread as a main dish or as a side dish for fried fish or poultry.