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Wash the tomatoes and cut the lids, then empty them of the core and let them drain upside down.
Put the hollowed-out red core in a blender and make it juice, to use it later.
Finely chop the onion and sauté it with a little olive oil, and when it becomes glassy, add the rice and cook for a few minutes, then add a few tablespoons of tomato juice, a little salt and let it set a little, then set aside and leave. To cool down.
In a bowl put the minced meat and mix it with cold rice, chopped green parsley, salt, pepper and paprika to taste and if necessary add a little tomato juice (2-3 tablespoons).
We take each tomato separately and sprinkle a little salt inside them, then we fill them with the obtained composition and put the lids back on.
Place the tomatoes in a pan greased with oil and put in the pan the remaining tomato juice, a cup of water, salt and oregano, then cover with aluminum foil and put in the oven heated to 200 ° for 1 hour and 30 minutes (I I'll give you about time because I checked and when the rice was cooked I took them out).
In the last 15 minutes, take the foil down and let it brown nicely.
Serve with sauce from the tray and sour cream.
Tomatoes they will be washed, then each one will cut a lid in the part where the tail was caught and the core will be removed with the help of a teaspoon, then left with the cut down to drain.
The core of the tomatoes it will be cared for and put in a bowl, then used at the right time, when the rest of the ingredients will be prepared.
Rice it will be boiled in salted water according to the method known by every housewife, and at the end to become more creamy and tasty it will be added the butter cube.
Put in a large bowl to cool (while warm), then add round black olives. sesame seeds, seeds sunflower, finely chopped dill, egg yolks, mashed tomato core, salt, pepper, mixing everything with a spatula until the ingredients are incorporated and the flavors are combined.
With this composition we will fill each drained tomato separately.
a vas Jena prepared in advance, greased with oil and add 1 cup of water, will be put tomatoes stuffed with rice, with Parmesan cheese sprinkled on top, and finely chopped green onions will be placed between them.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Place the dish in the preheated oven at 190 degrees for 20 minutes (as long as the tomatoes will soften and the composition will brown and the Parmesan will melt).
These stuffed tomatoes will decorate to serve with finely chopped green parsley and can be used successfully at a festive meal, but as an aperitif.
Tomatoes stuffed with rice & # 8211 in Greek style
Today I prepared for you a recipe very dear to me because, when I was little, my grandmother used to cook stuffed vegetables always. Among them were, of course, stuffed bell peppers, eggplant, tomatoes, and so on. Virtually any vegetables that could be stuffed! & # 128578
This recipe for tomatoes stuffed with rice will be a little more special because we will turn it into one with Greek influences! As you probably know, Mediterranean cuisine is considered to be extremely healthy due to the consumption of fresh products, cereals, legumes, but also healthy fats.
Stuffed tomato recipe is a perfect vegan recipe for this season! Summer is here, the sun burns daily, so of course I always think of the sea. But for now, all I can do is bring Mediterranean flavors to my kitchen!
The original name of this recipe is, in fact, Gemista or Yemista, which means & ldquoumplutura & rdquo, and these being said, I guarantee you that these tomatoes are exactly what you need in this hot season: that is a light recipe, which can be served both hot and cold!
And because we are in high season, we chose tomatoes for this recipe, but in the rest of the year we can also use pumpkins, eggplants or even onions! And if we're still here, I'll share a little secret with you about how to choose the best tomatoes for cooking!
First of all, we have to look for the correct color - the brighter the red, the more intense the aroma will be, secondly, the smell - you smell the red at the junction between the stem and the vegetable. The strong smell is a plus (if you've ever been to a tomato garden, you definitely know what I mean!). Tomatoes should be a little stronger, especially for this recipe!
We will keep things quite simple this time, so the main element will be, of course, tomatoes, followed by rice, and for extra flavor we will include some basil leaves Greek, onion and olives Kalamata. If you feel inspired, you can add any other vegetables you have in the fridge or you personally prefer! & # 128578
That being said, to get this vegan recipe we only need to take into account a few aspects: when we remove the contents of the tomatoes, we must make sure that we do not remove too much from their pulp, otherwise they will fall apart when we put them in the oven because walls too thin.
So be very delicate with them so you don't have any surprises! & # 128577 Don't worry, even if they come out too thin, the taste will remain just as good!
Ah, and in case you want another little extra tip: when you cut the top of the tomato, you can keep the piece of stem because it will brown nicely in the oven, and the whole dish will get a rustic look.
And before I forget & ndash even if I used arborio rice this time, any type of rice is suitable! If you do not have round grain rice, you do not have to run to the store to buy a new type. Use what you have at hand! & # 128578
Now that we have established all these details, let's find out what are the steps to prepare the traditional ones Gemista, with fresh Greek basil leaves and Kalamata olives!
At the end I just add that, as usual, if you decide to try this recipe, don't forget to tell me how it turned out! Increase in the kitchen and good appetite! & # 128578
Bonus recipe: Milanese tomatoes
- 4 large tomatoes
- 250 ml instant meat soup
- 100 g race parmesan
- 3 tablespoons mascarpone
- 400 g spinach
- 125 g of rice
- 50 g butter
- 50 g lard
- 30 g roasted pine nuts
- 3 cloves of garlic
- 50 ml white wine
- 1 onion
- salt pepper
Prepare like this: Wash the tomatoes and cut their caps, then empty them of seeds. Peel the onion and garlic, cut them into cubes and crush them. Heat the butter and fat, fry the onion, 1/3 of the garlic and rice, then pour the instant soup and wine, then cook covered for 25 minutes. preheat the oven to 175 degrees Celsius. Mix both kinds of cheese with the rice and fill the tomatoes. Place the stuffed tomatoes in a heat-resistant form and bake them with the covered bowl for 15 minutes. Spinach cleaned and washed well, cook it for 5 minutes in oil, along with the rest of the garlic and the tomato core. Salt and pepper to taste, then place on a plate. Place the tomatoes next to each other and sprinkle with pine nuts.
Tomatoes stuffed with rice and mushrooms
I prepared half of the composition, for 6 tomatoes. Cut the tomato in the part where it was coded, remove the core with the seeds, salt it and place it upside down to drain.
During this time, fry the finely chopped onion in oil, together with the grated carrot, add the rice and, when it starts to brown, quench it with the vegetable soup. Bring to the boil for 2-3 minutes, add the chopped tomato core and juice (not necessarily everything) and then the chopped and drained mushrooms (if they are preserved in oil), keep for another 5 minutes, add salt, parsley.
It is important that the final composition is slightly juicy. Fill the tomatoes, place in a saucepan and pour over the sauce made of water, oil, salt, peeled and finely chopped tomatoes, garlic powder (garlic), kept on high heat for 10 minutes. Sprinkle a little over the tomatoes. grated cheese.
Bake for 15 minutes on low heat.
If we want, serve them with a little chopped parsley on top. They are served hot but are good and cold.
6-7 larger tomatoes, 500 g turkey breast, 2 onions, 2 carrots, 1 pepper, 1 tablespoon broth, 1 cup rice.
The tomatoes are washed and their tops are cut almost completely. Remove the core and allow to drain. Fry the vegetables in a tablespoon of oil (+ tomato core), add the rice and a cup of water. Allow the water to cool slightly over low heat. Remove from the heat and add the chopped breast to the machine and salt to taste. Fill the tomatoes with the resulting mixture and place in a pan greased with oil. If the composition remains, place it in the free places between the tomatoes. Bake for 1 hour on low heat. From time to time add another cup of boiled water. Serve with greens if we have.
Tomatoes with alla alla romana rice
The good, big fat and fleshy tomatoes have already appeared :)). Here is a summer recipe, simple and tasty as it fits a recipe on my blog:) & # 8230am I took it from an Italian blog, it seems that all the recipes there are to my taste.
- 5 suitable tomatoes
- 1/2 cup of preferred rice
- 2 cloves of garlic
- a little rosemary
- salt pepper
- a few new potatoes
- olive oil
Preheat the oven to high temperature (in the recipe it said 200g I put on 100). Cut a lid on the tomatoes and dig them out carefully. We put them upside down and let them drain. Mix the pulp and seeds with rice, chopped garlic, rosemary, salt, pepper and a little oil. Fill the tomatoes with this mixture and put the cut lid on top. In a tray in which we put oil (2-3 tablespoons) put the peeled potatoes and cut into larger pieces. Sprinkle a little rosemary on them and stir a little in oil to grease on all sides. Place the tomatoes and put the tray in the oven at high temperature for 30 minutes.
Serve with green parsley. They can be eaten cold and they are just as good :).
The recipe is taken from here.
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Tomatoes stuffed with meat, rice and parsley
Tomatoes stuffed with meat, rice and parsley from: tomatoes, minced meat, onion, rice, parsley, borscht, oil, salt, pepper.
- 10 tomatoes
- 350 g minced meat
- an onion
- 5 tablespoons rice
- a parsley tie
- 500 ml borscht
- 2 tablespoons oil
Method of preparation:
The tomatoes are cut off, emptied of their contents, salted and put face down.
Meanwhile, fry the chopped onion in oil and add the minced meat. Season with salt and pepper and leave on the fire until it changes color. Then add the rice and greens and remove from the heat.
Fill the tomatoes with the rice and meat mixture, place in the baking dish and cover with the tomato cap.
Put the tomato core in the bowl, pour the borscht and water and leave in the oven for 30 minutes.
Tomatoes stuffed with minced meat in the oven
Last weekend we wanted to make some peppers stuffed with pork. Coincidentally, we thought too late to do this and we didn't have peppers in the house. But I had more tomatoes, so the idea came to me to make tomatoes stuffed with minced meat in the oven.
I really like to enjoy stuffed peppers in the summer, but I like it the most when I buy red ones to fill them. It's like I taste the food better, it's more fragrant at the end. So I was sure that I would like tomatoes stuffed with meat, these being a little sourer and tastier than yellow bell peppers.
So, said and done. I took the meat out of the freezer, left it to thaw until morning, after which I passed it through the electric meat grinder and started making the stuffed tomatoes. I also turned some cabbage rolls into vine leaves because I didn't have enough tomatoes, meaning I had more meat than tomatoes to fill.
I recommend you do that too, even if you have enough tomatoes. Why? Because, no matter how well you place the tomatoes in the bowl that goes in the oven, there will still be gaps between them, gaps that you can fill with a few buns.