Ingredients For the stuffed tomatoes 3 large tomatoes
40g salted peanuts
110g cottage cheese
2 g sultanas
2 spring onions, chopped
Bit of basil (optional)
For the Mozzarella French toast 4 slices of bread, crusts removed
50g Mozzarella cheese, sliced or grated
4 anchovies, drained and cut
25g black olives, cut
2 eggs, beaten
About 75 ml milk
Oil for frying
Cut the tops off the tomatoes.
Hollow out the middle, discarding it all (it is good to make sauce with).
Be careful not to cut through the bottom of the tomato
Put the cottage cheese, peanuts, sultanas, spring onions and basil into a bowl and mix.
Add pepper and a bit of salt.
Put this mixture into the hollow tomatoes and press down to fit it all in.
Put the tops back on the tomatoes.
For the Mozzarella French toast
Cut each slice of bread into two triangles.
Top four of these with the Mozzarella slices/grated cheese and chopped anchovies.
I only had grated cheese however the slices would work much better as they would not fall out
Place the olives on top and you could also add basil leaves here if you like the flavour. Add a bit of pepper.
Put the other four triangles over these triangles and press on the edges to try to seal them.
Mix the egg and milk and pour over these triangle sandwiches. Let them soak for a few minutes so the egg goes through the bread.
Heat some oil, about half a cup, in a saucepan and wait till the oil is very hot.
Before putting the French toasts in, squeeze the edges together again.
Put the French toasts in the oil carefully (as the oil is very hot), and fry for about 2 minutes or until they are golden on each side, turning once.
Take them out with a slotted spoon so that the oil drains and put them on absorbent paper.
Serve while hot with the stuffed tomatoes.
I fried some of the leftover egg mixture as omelettes and cut them up for decoration. I also had some avocado left over, so put a piece on top of each tomato.