Tomatoes with Spinach Brioche Filling on Spicy Tomato Coulis

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

Briefly sauté the spinach in olive oil and drain on kitchen paper. Season with the brioche cubes, salt, pepper, nutmeg, garlic and basil. Fill the mixture into the tomatoes.

Draw the tomatoes through the egg, turn them in the flour and deep-fry them in oil until crispy – drain well. Serve with tomato coulis and garnish with cocktail tomatoes and spinach. Drizzle with olive oil.

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