Baked Tomatoes with Wheat Filling
Baked tomatoes with wheat filling is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g wheat kernels
- 0.35 l water
- 8 large tomatoes
- 1 onion
- 2 Garlic cloves
- 1 bunch parsley
- 2 sprigs thyme
- 0.5 EL butter
- salt (pepper)
- 200 g Emmental cheese
- 150 g mozzarella
Instructions
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1.
Bring the wheat and water to a boil, cover and simmer over low heat for 1 hour. Remove from heat and let stand for another hour to absorb liquid.
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2.
Wash the tomatoes, pat dry and cut off the tops. Using a teaspoon hollow out the tomatoes, remove seeds and finely dice the flesh. Spread on kitchen paper to drain excess juice. Peel and finely chop onion and garlic. Wash herbs, shake dry, finely chop parsley. Preheat oven to 220°C.
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3.
In a pot heat butter, sauté onion and garlic, add thyme leaves. Stir in wheat kernels and cook while stirring until liquid evaporates. Season with salt and pepper. Let cool slightly, fold in parsley. Dice cheese. Lightly salt the inside of tomatoes and fill with the wheat mixture. Season remaining tomato flesh with salt and pepper, place into a baking dish, top with filled tomatoes. Slice mozzarella thinly and arrange over tomatoes. Bake in oven for 20 minutes until melted.
