Stuffed Tomato
Tomato with filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g meaty tomato (4 meaty tomatoes)
- 1 tsp Olive oil
- chopped chives for garnish
- oil for baking dish
- 50 g finely chopped onions
- 1 tbsp butter
- 1 tsp fresh thyme
- 1 bay leaf
- 100 g long-grain rice
- 30 g carrots (1 mm thick slices)
- 30 g celery (2 mm thick pieces)
- 30 g zucchini (2 mm thick slices)
- 30 g peas (frozen)
- 2 tsp crème fraîche
- 75 g finely grated Gruyère cheese
- Salt
- ground white pepper
- 50 g finely chopped onions
- 2 finely chopped garlic cloves
- 2 thyme sprigs
- 3 tsp olive oil
- 4 finely diced meaty tomatoes
- 100 g tomato paste
- 1 pinch sugar
- Salt
- ground white pepper
Instructions
-
1.
Sauté the garlic with thyme in olive oil for the tomato sauce. Add the tomato pieces and tomato paste, cook until the tomato pieces soften. Add 400 ml water, season with salt and pepper, and simmer for about 5 minutes. Taste and adjust with salt and sugar if needed. Blend the mixture, strain through a sieve if desired, then set aside.
-
2.
Wash and dry the meaty tomatoes. Cut off about one third of each tomato at the stem end to use as lids, setting them aside. Carefully hollow out the lower two thirds with a spoon, reserving the flesh in a bowl.
-
3.
For the filling sauté onions with bay leaf and thyme in butter until translucent. Add rice and cook for 1 minute, then pour in 200 ml water, add carrot slices, and 150 g of the reserved tomato flesh. Season with salt and pepper.
-
4.
Bring to a boil, reduce heat, and simmer while stirring occasionally for about 5 minutes.
-
5.
Add celery and zucchini slices, then stir in peas and continue cooking for about 15 minutes.
-
6.
Stir in crème fraîche and grated cheese, taste the filling mixture. Preheat oven to 180 °C.
-
7.
Fill the hollowed tomatoes with the rice mixture and place the tomato lids on top. Arrange the stuffed tomatoes in a lightly oiled baking dish.
-
8.
Drizzle the stuffed tomatoes with olive oil and bake for about 20 minutes on the middle rack. Warm the tomato sauce just before serving. To serve, spoon some sauce onto preheated plates, place one stuffed tomato on each, and garnish with chive ribbons.
