Stuffed tomatoes are a dish that is good for a feast and for the world. They will perfectly decorate your festive table, and the simplicity of preparation allows you to cook them even every day.
Instructions
Step 1
Take half a glass of rice, six large tomatoes (preferably the same size), seven to eight sprigs of young parsley and basil (the second can be replaced with green onions), 50 grams of cheese, 1-2 cloves of garlic to taste, three to four tablespoons of green peas, vegetable oil.
Step 2
Wash the tomatoes and cut a cap off the top of each fruit. Take a teaspoon and very carefully so as not to damage the walls, scrape out the pulp. Sprinkle the resulting cups with salt from the inside and set them for forty minutes, cut down, so that the glass of excess liquid.
Step 3
Boil rice in salted water. At the seventh minute, add frozen green peas (or a little later - fresh). After that, if necessary, stir very gently so that the peas do not turn into porridge.
Step 4
Once the rice is ready, drain the water and mix it with three to four tablespoons of vegetable oil, chopped garlic, finely chopped herbs, salt and pepper. Mix thoroughly but very gently.
Step 5
Wash the prepared tomatoes from excess salt and season them with minced rice so that the surface under the caps is even. Wear caps if you plan to serve fresh stuffed tomatoes. Decorate them with herbs.
If baked tomatoes are more to your taste - to be continued.
Step 6
Put the tomatoes in the oven for 10 minutes at 200 degrees. After the specified time has elapsed, remove them, sprinkle with grated cheese on top and send back to the oven for another ten minutes.
Step 7
Serve on lettuce leaves or decorate with fresh herbs. The place of the cut can be decorated with olives or peas with honey agarics. Spicy sour cream sauce with garlic and chopped herbs is very successfully combined with stuffed tomatoes.
Bon Appetit!
