Stuffed chili tomatoes
5.3 oz. (150g) Landana CHILI-SAMBAL
Salt and freshly ground pepper
1 oz. (30g) sunflower seeds
0.35 oz. (10g) fresh basil
3.5 oz. (100g) sour cream
0.7 oz. (20g) butter
Preheat the oven at 200° C. Wash the tomatoes, chop off the tops (flair side), hollow the tomatoes and save the fluids in a bowl. Sprinkle the insides of the tomatoes with salt and pepper. Remove the flairs from the tops and dice the tops. Cut the Landana CHILI-SAMBAL into little pieces.
Mash the sunflower seeds in a bowl and carefully mix in the tomato tops, the cheese and the basil leaves. Add the sour cream and flavor it with freshly ground pepper.
Lay the tomatoes with the open side up in an oven dish. Fill the tomatoes with the cheese mixture and bake them for 20-25 minutes. Garnish with some arugula.
Chianti (red, Italy)