Two Ways with Tomatoes & Mozzarella, Plus Bread

Can't decide how to prepare your tomatoes? We have one filled with tuna, one with asparagus, plus toasted bread filled with Serrano ham.

Ingredients

• 8 vine tomatoes
• 450 g tuna in spring water
• 1 lemon
• 1 EL capers
• 2 Zweige lovage
• etwas tonka beans, (substitute vanilla essence)
• 5 small pickled onions
• etwas freshly ground black pepper
• Prisen Maldon salt
• Spritzer olive oil
• 250 g white asparagus
• 2 Zweige basil
• 1 red romano pepper, diced
• Prisen Maldon salt
• Spritzer olive oil
• 125 g ball mozzarella cheese
• Spritzer olive oil
• 1 Packung ready made dough
• 6 Scheiben Serrano ham

Steps

1. Cut off the top of the tomatoes and use a small spoon to scoop out the tomato. Never get rid of the hollowed out flesh of the tomato, you can use it very well in sauces or soups.
2. Drain the tuna and place in a bowl. Chop the capers, lovage and onions. Grate the zest of the lemon and squeeze the juice from the lemon. Add the freshly ground black pepper to the bowl with the tuna, along with some of the tonka bean zest or vanilla essence. Season with salt and dress with olive oil.
3. Cut off the ends of the asparagus and peel. Then cut the asparagus into fine strips with the peeler and place in a bowl with a little salt, pepper, olive oil and the torn basil. Mix everything together and let it marinate.
4. Preheat the oven to 200°C. Cover the dough with the Serrano ham and roll it up, place it on an oven tray lined with baking paper and bake at 200°C for about 20 minutes until golden brown.
5. Before serving, fill the tomatoes with the two fillings. Tear the mozzarella onto the plates and drizzle with the finest olive oil.