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Recipe for 4 portions: 4 ripe, firm tomatoes, 1 cup whipping cream, 1/2 cup grated provolone cheese (or mozzarella), 1 tbsp. grated parmesan, 2 cups vegetables ( green peas, sweet corn, sliced zucchini, diced peppers, cauliflower, broccoli, etc.), 1 tsp. minced garlic, 1 tbsp. butter, chives.
Dip the 4 large tomatoes in boiling water and after 30-35 seconds transfer them in iced water to cool down and stop the cooking. Peel the tomatoes and remove the seeds, leaving the tomato cup-shaped. Heat the butter in a medium frying pan and sauté the vegetables with the garlic until soft. Add the cream and reduce the sauce slightly. Thicken with the grated cheese and season to taste.
Place the tomato cups in appetizer plates and pour over it the creamy vegetable filling. Garnish the stuffed tomato with chives and chopped parsley, or fresh thyme.
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