Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed tomatoes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Place the tomatoes in a small baking dish. Slice tomatoes in half horizontally and scoop out pulp and seeds. Cut the top quarter off of each of the tomatoes and reserve for later.
Stuffed tomatoes is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Stuffed tomatoes is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook stuffed tomatoes using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stuffed tomatoes:
- Take 12-15 tomatoes, green bell peppers, zucchini, aubergines or whatever vegetables we have and like.
- Make ready olive oil
- Make ready 200 g rice
- Make ready 2-4 onions
- Take 2-4 cloves garlic
- Make ready 2 carrots
- Make ready parsley
- Prepare 1 bit of spearmint and fennel
- Make ready 1/4 cup breadcrumbs
- Make ready 2 large potatoes
- Get salt, pepper and a pinch of sugar
Place stuffed tomatoes into prepared baking dish. A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection. Large tomatoes are stuffed with all kinds of goodies- zucchini, spinach and lots of cheese to take these over the top. I love trying to find side dishes that are a little different than our normal veggie side dish, and these stuffed tomatoes are actually hearty and filling enough to be a main dish!
Instructions to make Stuffed tomatoes:
- Slice the top of each vegetable off, but keep it, to use as a 'lid' for each one. Using a teaspoon, scoop the pulp out, and set aside in a bowl.
- Place the hollowed vegetables in a large pan or ovenproof dish. Season their interiors with salt, pepper and a pinch of sugar.
- Process the pulp of all the vegetables, the carrots, onions, garlic, parsley, peppermint and fennel in a food processor or blender.
- Put this mixture in a bowl, add some olive oil, water, the rice, salt and pepper. The quantity of water you add depends on how juicy your tomatoes where. You should get a mixture that is not dry, but it is not overly juicy either. This will be your stuffing.
- Fill the vegetables with the rice mixture and cover them with their 'lids'. Sprinkle with some olive oil and the breadcrumbs.
- Peel the potatoes, cut into large pieces, season with salt and pepper and place them between the vegetables. Any left over stuffing may be spread out over the potatoes and between the vegetables. Don't put it though over the vegetables because it will get dry. For even better results, pour some extra tomato juice in the pan.
- Bake in a moderate oven (180 degrees) for approximately an hour, until the vegetables are tender and the rice cooked.
In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides. Using a small spoon, scoop out insides, then place tomatoes upside-down on a paper towel-lined baking sheet and let drain while you prep the filling. In a large skillet, heat olive oil over.
So that is going to wrap it up for this exceptional food stuffed tomatoes recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
