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Recipe : *** Tomatoes stuffed with Tomatoes

Tomatoes stuffed with Tomatoes
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    1 h 20
  • Difficulty
    Very easy
  • Pause
    50 min
  • Ready in
    2 h 40
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Stuffed

Recipe's Ingredients

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  • 8 medium tomatoes, 4 with stems intact
  • fine salt and freshly ground black pepper, to taste
  • 1 tablespoon oil
  • 2 sprigs fresh thyme
  • 1 clove garlic, peeled and lightly crushed
  • 1 large onion, peeled, finely chopped
  • 1 dried tomato, finely minced
  • 1 tablespoon finely grated parmesan cheese
  • ½ tablespoons finely minced flat-leaf parsley
  • ½ tablespoons finely minced fresh basil
  • oil
  • 1 teaspoon glace

  • Recipe preparation steps

  • 1
    Preheat oven to 400ºF.
  • 2
    Cut the top one-third from the stem end of 4 tomatoes. Set the caps aside. Remove the cores, seeds, juice, and ribs from the tomatoes. Save the ribs, but discard the rest. Gently dry the insides of the tomatoes with a piece of absorbent paper. Lightly sprinkle the insides of the tomatoes with salt and pepper. Invert the tomatoes on a rack for at least 20 minutes.
  • 3
    Peel, core, and seed the remaining 4 tomatoes. Heat 1/2 tablespoon oil in a small saucepan. Add the tomatoes along with the set-aside ribs plus the garlic and the thyme sprigs. Place the saucepan in the oven, uncovered, and bake for 30 to 45 minutes until the tomatoes are quite soft.
  • 4
    In the meantime, heat 1/2 tablespoon oil in another small saucepan. Cook the onions over low heat until soft and sweet. Set aside.
  • 5
    When the tomatoes are soft, remove the garlic and thyme and discard. Drain the tomatoes in a fine strainer for at least 30 minutes.
  • 6
    Preheat oven to 355ºF.
  • 7
    Combine the cooked tomatoes, onions, dried tomato, cheese, parsley, and basil. Stuff the mixture into the tomato shells. Replace the caps on the tomatoes. Place the tomatoes in an oiled baking dish. Place 1/4 teaspoon glace on each tomato next to the stem. Bake for about 25 minutes until heated through.
  • Ready !



 

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