Gastronomous

Oh my! so many tomatoes ! Egg-size tomatoes just right  for this is a unique combination, try cherry tomatoes for an elegant and upscaled version.

The recipe works well with firm tomatoes . We tried a shortcut with frozen peas which were blanched and  our tasters could not tell the difference! The bright green of the peas contrasts beautifully with the tomatoes making very appetizing . After all, we all know the saying:  we start eating with our eyes

Ingredients:

10 small Tomatoes
1 cup peas, cooked
2 Tbls butter
2 Tbls flour (*) use cornstarch if you need wheat/gluten free
1 cup milk
1/2 cup grated mozzarella
1/4 cup grated parmesan
Salt & nutmeg to taste

Cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid.
Meanwhile, cook the butter and the flour together in a saucepan, stirring constantly till flour is well blended. Add the milk slowly, constantly stirring. Continue to cook till the mix thickens. Season with salt and freshly ground nutmeg. Add the peas and stir.

Fill the tomatoes with the mix and sprinkle with grated mozzarella & parmesan. Cook in 450 degree oven till cheese melts (10 to 15 min).