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Ingredients
Baked Stuffed Tomatoes
- Ingredients
- 750 grams Tomatoes
- 1 tsp cold pressed olive oil
- or oil butter (for the baking dish)
- 50 grams finely chopped onions
- 1 Tbsp butter
- 1 tsp finely chopped parsley
- 1 bay leaf
- 100 grams Long grain rice
- 2 Tbsps Chopped carrot
- 2 Tbsps Celery (5 mm)
- 2 Tbsps Zucchini (5 mm)
- 2 tsps Crème fraiche
- 75 grams finely grated Gruyere
- salt
- white peppers
Rinse and pat dry tomatoes. Cut off lids and set aside. Scoop out tomato pulp and set aside in a bowl.
Heat butter in a pan and saute onion with bay leaf until translucent. Add rice and saute for 1 minute, add 200 ml (approximately 3/4 cup) of water, carrots and 100 grams (approximately 3 1/2 ounce) of tomato pulp. Season with salt and pepper. Bring to a boil and reduce heat. Simmer for about 5 minutes, stirring occasionally. Add celery and zucchini and simmer for 15 more minutes.
Add crème fraiche, parsley and grated cheese and season to taste again.
Stuff tomato shells with the filling and replace lids. Arrange tomatoes in buttered baking dish.
Drizzle stuffed tomatoes with olive oil and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from oven and serve.