John Myers
Stuffed Tomatoes, Baked
The perfect stuffed tomatoes, baked recipe with a picture and simple step-by-step instructions.
- 6 medium sized Tomatoes red fresh
- Salt
- Black pepper from the mill
- 1 Can Tuna canned drained in oil
- 100 g Cooked rice
- 2 small Fresh onions
- 1 bunch Parsley crispy fresh
- 1 tsp Olive oil
- 500 ml Vegetable broth
- 1 tbsp Tomato paste
- Wash the tomatoes, pat dry and cut in half crosswise. Hollow out the tomatoes with a spoon, chop the inside a little. Sprinkle the inside with salt. Put the stock with tomato paste in a large baking dish and place the tomato halves on top.
- For the tuna filling: peel the onions, cut in half and cut into strips. Sauté the onion strips in oil. Mix the tuna with rice, tomato pieces and onions. Roughly chop the parsley and mix into the filling, season with salt and pepper.
- Pour the tuna mixture into the tomato halves like a mountain and sprinkle with the cheese. Put the dish on the wire rack in the oven. In the preheated oven (top / bottom heat): about 180 ° C. Hot air: about 160 ° C. Bake for about 15 minutes. Serve hot.
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