Oven-Baked Stuffed Tomatoes

Ingredients

• 750 g tomatoes
• 1 onion
• 1 Carrot
• 1 stalk Celery
• 0.5 Zucchini
• 2 tbsp olive oil
• 1 bay leaf
• 100 g rice
• 200 ml vegetable broth
• Salt
• Pepper
• 5 g parsley (0.25 bunch)
• 75 g spicy cheese (e.g., Gruyère; 1 piece)
• 20 g Sour cream (1 tbsp)

Instructions

1. 1.

   Wash tomatoes, cut off a lid from each and scoop out the insides; set aside the pulp.

2. 2.

   Peel and finely dice the onion.

3. 3.

   Wash, trim, peel if necessary, and deseed the vegetables. Dice them finely.

4. 4.

   Heat 1 tbsp oil in a pan. Sauté the diced onion over medium heat until translucent.

5. 5.

   Add bay leaf, rice, broth, vegetable cubes, and 100 g tomato pulp; bring to a boil and simmer on low for about 10 minutes. Season with salt and pepper.

6. 6.

   Meanwhile, wash parsley, pat dry, and finely chop; grate the cheese. Mix with sour cream and season with salt and pepper.

7. 7.

   Combine the rice with the cheese-sour cream mixture, fill the tomatoes, replace the lids. Place in a baking dish, drizzle with remaining oil, and bake in a preheated oven at 180 °C (160 °C fan) for about 20 minutes.