Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Tomatoes Stuffed with Rice and Sauce
- For the sauce
- 2 Tbsps butter
- ½ onion
- 1 sm package tomato puree
- 1 pinch sugar
- Fat (for the baking dish)
- For filling
- 125 grams Long grain rice
- 1 tsp Curry
- 1 bunch scallions
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 150 grams smoked turkey breasts
- 1 bunch Chives
- 2 Tbsps raisins
- 2 Tbsps Pine nuts
Cook rice for filling in salted water according to package directions and drain. In a dry frying pan, roast pine nuts until golden brown and set aside.
Rinse tomatoes, wipe dry, cut off each tomato top and scoop out flesh with a spoon.
Preheat oven to 200°C (approximately 400°F). Grease a baking dish.
Rinse scallions and cut diagonally into rings. Heat oil in pan and cook scallions briefly. Peel garlic, chop finely, add to pan and let cook a bit longer. Cut turkey breast into thin strips. Cut chives into rolls.
Mix rice with curry, scallion-garlic mixture, raisins, chives and turkey breast. Season mixture generously with salt and pepper.
Season tomatoes with salt and pepper, then put tomatoes into baking dish and fill with filling. Replace tomato tops and cook for about 20 minutes.
For the sauce, melt butter in a pan, peel onion, chop finely and fry onion in butter. Add strained cooked tomatoes and puree. Arrange stuffed tomatoes on plates and top each with a dollop of tomato puree.