Stuffed Kitchen Herbs Tomatoes in Comfrey Bed

Mix the feta, cream cheese and sour cream or crème fraiche, add the finely chopped herbs, season with the juice of one lemon and salt.

Hollow out the tomatoes and fill them with the prepared feta mixture. Grind the pulp and onion, add wine and strained tomatoes and season with salt and a little honey.

Fill a gratin dish about 1 cm high with sauce, wrap tomatoes with comfrey leaves, place in the gratin dish and bake at 200 degrees for about 20 minutes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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