Tomatoes stuffed with rice, baked

Last Updated on August 12, 2024

In tomato cups baked mixture of rice, tomato pulp, herbs and other ingredients, suitable warm appetizer served for example with toasted baguettes. 1-2 pieces of baked tomatoes per person.

Ingredients:

4-8 pcs ripe fleshy tomatoes 1-2 pcs garlic cloves

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1 pc larger onions 4-8 tablespoons of rice (about 1 tablespoon per 1 tomato) breadcrumbs olive oil herbs pepper salt

Procedure:

1. Cut the bottom part of the washed tomatoes carefully, hollow out the flesh so that the tomato walls are about 0.5 cm thick
2. Put the tomato flesh in a bowl, add coarsely chopped herbs, chopped onion and garlic, salt and pepper, blend with a hand blender to a tomato puree
3. Mix the puree with rice, for each tomato put about 1 tablespoon of rice, drizzle with olive oil, fill the tomato cups with the mixture
4. Place the filled tomatoes on a baking dish or baking tray greased with olive oil, cover with the cut off bottoms of the tomatoes, drizzle with olive oil and sprinkle with breadcrumbs, spread the remaining vegetable mixture around the baking tray
5. Bake in an oven preheated to 180-190 °C for about 80-90 minutes.

Recommendation:

Roasted tomatoes are great served with toasted baguette slices rubbed with garlic and drizzled with lead oil.