Spanish omelette stuffed Kumato® tomatoes with honey romesco sauce

Cut off the tops of the tomatoes and set aside. Empty the pulp onto a plate. Cut the garlic in half without removing the skin and brown them in a frying pan with a good splash of olive oil. Remove, peel and return to the pan with the tomato pulp. Season with salt and pepper and allow the sauce to reduce until it darkens. Then transfer it to a tall jar. Add a tablespoon of red wine vinegar, the slice of fried bread, two tablespoons of honey, the hazelnuts and 1 dl of oil. Pulse this preparation with the blender to obtain a smooth but not overly thick sauce. Separately, prepare a Spanish omelette with potato and onion. Let it set just enough to be able to spoon it into the tomatoes.

To prepare the Spanish omelette, sauté the onion cut into thin strips, add the potatoes, also cut into thin slices, and cook over low heat, adding a pinch of salt. When the potatoes are cooked (i.e. they can be easily mashed with a wooden spatula), drain the preparation, removing the excess oil, and mix in a bowl with the beaten eggs. Pour the contents of the bowl into the frying pan with a trickle of oil and let set lightly, making sure it maintains a thick but semi-liquid consistency. Fill the tomatoes (previously seasoned on the inside) with this half-cooked omelette, making sure that the filling goes just over the top so that when the "lid" of the tomato set aside earlier is placed on top, it is left ajar, revealing the contents.