Rice-stuffed Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- For the tomatoes
- 4 beefsteak Tomatoes (each weighing 6-8 oz)
- 1 tsp olive oil
- snipped Chives (to garnish)
- Oil (for the baking dish)
- For the stuffing
- ½ cup finely chopped onions
- 1 Tbsp butter
- 1 tsp fresh thyme
- 1 bay leaf
- ⅔ cup Long grain rice
- ¼ cup thinly-sliced carrots
- 0.333 cup thinly sliced Celery
- ¼ cup thinly sliced Zucchini
- 3 Tbsps frozen peas
- 2 tsps Crème fraiche
- ¾ cup finely grated Gruyere
- salt
- freshly ground White pepper
- For the tomato sauce
- 0.333 cup finely chopped onions
- 2 cloves garlic cloves (finely chopped)
- 2 sprigs thyme
- 3 tsps olive oil
- 4 beefsteak Tomatoes (finely diced)
- ½ cup tomato puree
- 1 generous pinch sugar
- salt
- freshly ground White pepper
Preparation
Kitchen utensils
1 Small pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Rolling pin, 1 Hand mixer, 1 Parchment paper, 1 Oven rack, 1 Plastic wrap, 1 small mold (Sterne), 1 Citrus juicer
Preparation steps
1.
For the tomato sauce, heat the olive oil and saute the onion and garlic with the thyme until soft. Add the diced tomatoes and tomato puree and cook until the tomato is soft. Add 400 ml/1 2/3 cups water and season with salt and pepper. Cook for a further 5 minutes or so. Check the seasoning and add more salt and the sugar if necessary. Puree the sauce in a blender, push through a sieve if you wish and set aside.
2.
Wash and dry the beefsteak tomatoes. Cut off about the top third of each tomato to form a lid and set aside. Carefully hollow out the remainder of the tomatoes with a spoon and reserve the hollowed-out flesh.
3.
For the stuffing, heat the butter and saute the onions with the bay leaf and thyme until soft but not browned. Add the rice and saute for 1 minute, then add 200 ml/3/4 cup water, the carrots and 150 g/1 cup of the tomato flesh. Season with salt and pepper.
4.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
5.
Add the celery and zucchini, then stir in the peas and simmer for about 15 minutes.
6.
Then stir in the crème fraîche and grated cheese and season to taste. Preheat the oven to 180°C/350°F.
7.
Fill the hollowed-out tomatoes with the rice stuffing and put on the lids. Put the stuffed tomatoes in a lightly greased baking dish.
8.
Drizzle the stuffed tomatoes with olive oil and bake in the preheated oven (middle shelf) for about 20 minutes. Shortly before serving warm the tomato sauce. To serve, spoon a little of the tomato sauce onto warmed plates, put a stuffed tomato on each and garnish with snipped chives.
