Tomatoes with Spinach Multigrain Toast Filling on Spicy Tomato Ragout

For the ragout, simmer all ingredients for about 15 minutes. Strain and season to taste.

Briefly sauté the spinach in olive oil and drain on kitchen paper. Mix with the toast cubes and season with salt, pepper, nutmeg, garlic and basil. Fill the mixture into the tomatoes. Pass the stuffed tomatoes through the egg, turn them in the flour and deep-fry them in oil until crispy – drain well.

Serve with tomato ragout, garnish with cocktail tomatoes and spinach and drizzle with olive oil.

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