• Time

    40 minutes

  • Difficulty

    Easy

  • Course

    Side dishes and salads

Ingredients

Servings 6

For bechamel

  • 1 ¾ oz butter
  • 3 ½ oz all-purpose flour
  • 2 cups milk

Preparation

10 minutes preparation + 30 minutes cooking

Wash the tomatoes thoroughly, cut the caps off and remove the seeds as well as a little pulp. Make a béchamel sauce with butter, flour, milk, adding finally the cheese, salt and the egg yolks. Fill the tomatoes with this mixture, then line the tomatoes up in a buttered oven dish. Cook in a hot oven at 350° F for 30 minutes or so.