Tomatoes stuffed with vegetables.

This is a dish of raw vegetables, cooked very simply, and looks festive and decorate any table. You will need a grater, a sharp knife, a teaspoon, a blender, a flat plate.

Ingredients:
Vegetable oil - 35 ml
Carrots - 1 pc.
Medium-sized tomatoes - 4 pcs. (possible).
Bell pepper (red) - 1 pc.
Cabbage - 200 g.
Herbs (dill, parsley, cilantro, basil) - a few sprigs.
Garlic - 2 cloves.
Young zucchini - 1 pc.
Salt - 0, 5 h / spoon.

Preparation.
Wash tomatoes, cut with a knife carefully crown and set aside. Teaspoon gently remove the flesh into a separate cup, we need it. Finely shred the cabbage and mash your hands thoroughly. Rub a thin julienne carrots, zucchini, a little salt. When the vegetables will give juice, gently squeeze it into a bowl with the tomato pulp. A few sprigs of green chop and mix with cabbage, zucchini, carrots. Stuff the prepared tomatoes, but not tops.
Now prepare the sauce. The pulp tomato, zucchini and carrot juice add the chopped garlic, pepper, herbs, vegetable oil, salt, and whisk in the blender. If you do not have this device, the flesh of the tomato, pepper, garlic rubbed through a fine grater and mix everything thoroughly. Pour this sauce stuffing and close the crown-cap tomato. We spread stuffed tomato on a flat plate and decorate with the remaining herbs. The filling may be different, it all depends on your imagination and taste.