Tomatoes stuffed with green peas

5 servings


Cut the tops from 30 large tomatoes, remove the flesh so that the bottom and walls of them can hold the mince. Boil 200 g of fresh hushed sugar peas (adding a teaspoon of sugar to the water), strain. Boil 0. 5 cups of its decoction, pour a thin stream into it, stirring constantly, 0. 25 cups of cold decoction, loosened with 2 teaspoons of flour. When the sauce boils and thickens, remove from the stove, add the strained tomato flesh, 0. 75 cups of cream, salt, mix. Put the tomatoes in a deep pan, greased with oil and sprinkled with crumbs. Fill them with peas, which are poured over the cooked sauce. Coat with a lid cut from tomato, sprinkle with crumbs, cheese, drizzle with oil. Let gradually brown in the oven. Serve the rest of the sauce separately. Fresh peas can be replaced with strained canned (400-gram jar), the juice of which can be consumed for sauce.