Stuffed tomatoes - a dish that is good in a feast, and in the world. They will perfectly decorate your holiday table, and the simplicity of cooking allows you to cook them at least every day.
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Instruction manual
1
Take half a glass of rice, six large tomatoes (preferably the same size), seven to eight branches 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.
2
Wash the tomatoes and cut a lid on top of each fruit. Take a teaspoon and very carefully, so as not to damage the walls, scrape the flesh. Sprinkle the resulting cups with salt from the inside and place for about forty minutes with a slice down to the glass with excess liquid.
3
Boil rice in salted water. In the seventh minute, add frozen green peas (or a little later - fresh). Then, if necessary, stir extremely carefully so that the peas do not turn into porridge.
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 carefully.
5
Wash the prepared tomatoes from excess salt and season them with minced rice so that the surface under the caps is flat. Wear hats if you plan to serve stuffed tomatoes fresh. Garnish them with greens.
If you prefer baked tomatoes, you should continue.
6
Place the tomatoes in the oven for 10 minutes at 200 degrees. After the specified time, remove them, sprinkle with grated cheese on top and send back to the oven for another ten minutes.
7
Serve on the lettuce leaves or decorate with fresh herbs. The place of cut can be decorated with olives or peas with honey mushrooms. Spicy sour cream sauce with garlic and chopped herbs is very well combined with stuffed tomatoes.
Bon Appetit!