If you don't know how to decorate your holiday table, make Italian stuffed tomatoes in the oven. Tomatoes go well with garlic, mint and rice. Such food is capable of not only satisfying food, but also giving the body many useful vitamins and minerals.
It is necessary
- For four people:
- - freshly ground pepper - to taste;
- - salt - to taste;
- - cold pressed olive oil - to taste;
- - butter - 50 g;
- - fresh mint - 1 bunch;
- - parsley - 1 bunch;
- - garlic - 3 cloves;
- - Parmesan cheese - 60 g;
- - rice - 150 g;
- - onions - 1 pc;
- - tomatoes - 12 pcs.
Instructions
Step 1
Cut the pre-washed onion into very small pieces. Melt a large chunk of butter in a saucepan. Add onion there and fry for 5 minutes until transparent. Then add rice, fry for 2 minutes.
Step 2
Cook the rice as if you are making a risotto, that is, pouring hot water in half, without stopping to stir. The rice should be al dente - soft, but with a crispy center. Try to taste the rice after the fifteenth minute of boiling. Pepper, salt and season with olive oil.
Step 3
Cut off the top of each tomato. Use a sharpened spoon to remove the core with partitions and seeds. The core is not included in this dish, so you can use it for other dishes, for example, for tomato paste, sauce or soup.
Step 4
Salt the tomatoes inside, place them cut down on paper napkins or towels so that excess liquid flows out of them.
Step 5
Remove the tough ends from the stems of the greenery. Next, dip the herbs in boiling water for three seconds, and then immediately in ice water. Slice and place in a mortar. Add crushed garlic, pepper, salt. Continue crushing until you have made a paste. Gradually add lemon juice and olive oil to the mortar.
Step 6
Mix the resulting dressing with the rice. Spread the freshly prepared filling over the tomatoes. Place the tomatoes on a greased baking dish. Sprinkle each with grated Parmesan cheese.
Step 7
Preheat oven to 170oC, place Italian stuffed tomato dish inside and bake for 20 minutes. Serve the finished dish hot or warm.
