Tomatoes Stuffed with Quinoa Dolmas

We empty the tomatoes from the crumb, which we mash. Salt and pepper each tomato, add a pinch of sugar and fill each tomato with 2-3 quinoa dolmas in each tomato, depending on its size.

Mix the tomato juice with the olive oil, place the tomatoes in an oiled pan, cover each tomato with a lid and sprinkle with the breadcrumbs.

Bake in a preheated oven at 180 degrees Celsius for 40 to 50 minutes.