Stuffed Tomatoes | How to Make Stuffed Tomatoes

How to Make Stuffed Tomatoes

Here is the step by step process of making stuffed tomatoes.

Ingredients:

For the tomato sauce:

3 tsp olive oil
50 grams chopped onion
2 chopped garlic cloves
2 springs thyme
4 diced beefsteak tomatoes
100 grams tomato puree
1 tsp sugar
1 tsp white pepper
Salt as required

For the tomatoes and stuffing:

4 beefsteak tomatoes
1 tbsp butter
50 grams chopped onion
1 bay leaf
1 tsp thyme leaf
100 grams rice
30 grams chopped carrot
30 grams sliced celery
30 grams sliced zucchini
30 grams frozen peas
2 tsp cream
75 grams chopped cheese
1 tsp olive oil

Preparation:

1. Preheat the 180 degrees. Grease the baking dish.
2. For the tomato sauce, heat the pan with oil. Add the chopped onion, garlic and thyme. Saute well. Cook till they become soft.
3. Then add the diced tomatoes and tomato puree. Cook till they become soft.
4. Add the 400 ml water and sprinkle salt and pepper. Cook for 6 minutes.
5. Check the seasoning and add more salt if required.
6. Puree the sauce in the blender and keep it aside.
7. For the tomatoes, cut the tomatoes top third of each tomato to form the lid and set aside.
8. Carefully hollow out the remainder of the tomatoes with a spoon and reserve fresh.
9. For the stuffing, heat the butter in a skillet. Add the onion, bay leaf and thyme and saute until they become soft but not brown.
10. Add the rice and saute for 1 minute. Then add the 200 ml water, chopped carrot and 150 grams tomato flesh. Season with salt and pepper.
11. Bring it to boil and reduce the flame to simmer for about 5 minutes.
12. Add the celery and zucchini, then stir in the peas and simmer for 15 minutes. Stir in the cream and grated cheese and season to taste.
13. Fill the hollowed out tomatoes with the rice stuffing and put on the lids.
14. Stand the stuffed tomatoes upright in the baking dish.
15. Drizzle with olive oil and bake for about 20 minutes.
16. Shortly before serving, warm the tomato sauce.
17. To serve, spoon a little of the tomato sauce onto warmed plates, put a stuffed tomato on each and garnish with snipped chives.