Stuffed Tomatoes with Rice

Ingredients

• 4 tbsp olive oil
• 150 g Basmati rice
• Salt
• 6 large tomatoes
• white pepper (ground)

Instructions

1. 1.

   Heat the olive oil in a pot and sauté the rice while stirring. Add enough water to cover the rice by about a finger width, bring to a boil, season with salt, cover, and simmer on low heat for about 15 minutes until cooked. Let it stand off the stove for another 5 minutes.

2. 2.

   Wash the tomatoes. Cut off the tops of four tomatoes and carefully hollow them out. Remove the stem ends from the remaining tomatoes and blanch them in boiling water for about 30 seconds. Then rinse with cold water and peel the skins off. Chop the flesh into small pieces and puree it in a blender. Season with salt and pepper.

3. 3.

   Place the hollowed tomatoes, opening up, in a baking dish and fill them with the basmati rice. Spread the pureed tomato mixture over the rice and replace the tops on the tomatoes. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 15 minutes.