Tomatoes with Rice Filling

Ingredients

• 4 meat tomatoes
• 50 g long-grain rice
• 30 g wild rice
• 1 tsp vegetable broth
• 150 ml water
• 1 Garlic clove
• 80 g heavy cream
• Salt
• Pepper (freshly ground)
• 1 tsp Mustard
• 2 tbsp crème fraîche
• 125 g shrimp (pre-cooked)
• 4 slices medium Gouda cheese
• 2 sprigs dill

Instructions

1. 1.

   Cook the rice with vegetable broth and water in a covered pot for 20 minutes. Wash tomatoes, cut off a lid and hollow them out with a spoon.

2. 2.

   Dice the tomato flesh, peel and press the garlic clove into the mixture, then blend with heavy cream. Season with salt and pepper and place in a baking dish.

3. 3.

   Mix rice with mustard, crème fraîche, and shrimp; fill the tomatoes with this mixture. Place a lid on each tomato and top with a slice of Gouda cheese.

4. 4.

   Preheat oven to 175°C and bake the tomatoes for about 15 minutes until golden. Wash dill, pat dry, and garnish the tomatoes with it.