Stuffed tomatoes and pasta

For the stuffed tomatoes:

• Wash the tomato, cut the top in a circle and cut the base. Using a spoon or scoop, empty the tomato and chop up the pulp.
• For the filling:
  • Poach the onion cut into brunoise and once poached add the previously soaked textured soya, add white wine, reduce and season with salt and white pepper.
  • Mix the ratatouille with the textured soya and add the tomato sauce
• Stuff the tomatoes with the mixture.
• Bake the tomatoes at 160 ºC for 10 minutes.

For the creamed peas:

• Poach the onion in julienne, once it is poached, fry the potato and cover with the vegetable stock.
• Steam the peas and blend them.
• Once the potato is cooked add the peas and blend.
• Add salt and pepper.

For the garnish paste:

• Cook the pasta.
• Season it with fried garlic.
• Add salt and parsley.

SET UP

• Add the creamed peas to the base of the dish then place the stuffed tomatoes and garnish with the pasta.