Whole Tomatoes with Filling
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- For the stuffing
- 1 onion (peeled and finely chopped)
- 1 Tbsp olive oil
- 1 clove garlic cloves (crushed)
- 1 cup Rice
- ½ tsp fennel seeds
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- dried Chili flakes
- ground cinnamon
- 2 cups hot chicken stock
Preparation steps
1.
Prepare the tomatoes: Preheat the oven to 180°C | 350F | gas 4. Cut a circle around the stalk end and remove the seeds and juice with a teaspoon.
2.
Enlarge the hole slightly, then season inside the tomatoes with salt and turn upside down to drain on a cloth for 15 minutes.
3.
Arrange on a greased baking sheet and warm for 5 minutes in the oven, then leave to drain upside down again while you prepare the stuffing.
4.
Heat the oil in a large pan and fry the onion until softened, then add the garlic and rice and stir well.
5.
Add the spices and stir to coat the rice, then season and pour over the stock. Cover with a lid and cook gently for about 15 minutes or until the rice has absorbed all the liquid and is tender. Run a fork through the rice to loosen.
6.
Using a spoon, stuff the tomatoes with the rice mixture, heaping it up to form a dome.
7.
Place in a roasting tin, drizzle over a little oil and bake in the oven for about 30 minutes. Serve warm or cold.
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