Stuffed Tomatoes

A perfect serving dish warm or at room temperature. Ideal for when you have guests and not want to be in the kitchen at the last minute.

Serves 4

– 8 ripe and firm medium tomatoes
– 200 gr rice
– 1 onion
– 2 tablespoons tablespoons pine nuts
– 2 tablespoons tablespoons raisins
– 4 teaspoons sugar
– 2 dl of hot water
– 1 dl of extra virgin olive oil
– 1 tablespoon Olicatessen & Basil
Salt and peper

Wash the tomatoes and cut the upper end reserving.

Empty the pulp with a spoon, chop fine and reserve it.
Sprinkle with a little sugar tomatoes cavity to remove the acidity.
Peel chop the onion.

Put a frying pan on the pulp of the tomatoes, season it with salt and pepper, add half a teaspoon of sugar and sauté until tender. Then passed through sieve and reserve. Heat half the oil in a skillet and sauté the onion until translucent. Add the pine nuts and sauté 5 minutes.

Add the rice, stir and cook briefly.

Add half the tomato pulp, 2dl hot water, raisins, remaining sugar, salt and pepper.

Cover and simmer 10 minutes.

Fill the tomatoes with this mixture, leaving a gap that increases rice. Add the reserved tomato tops and place in an ovenproof dish.

Add at the bottom of the source of the reserved tomato pulp.

Water each tomato with a tablespoon of oil Olicatessen & Basil and sprinkle with breadcrumbs.

Bake uncovered in preheated oven at 180 º C for about 45 minutes.

Serve hot or at room temperature.


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