Stuffed tomatoes with rice and almonds

Ingredients for 4 servings:

• 4 large tomatoes, hollowed out
• 1 cup rice, cooked al dente, more if needed
• 1 medium-sized onion(s), diced
• 3 tbsp almonds, chopped
• Salt
• pepper
• some oil or butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For grill or oven

The quantities are guidelines only and depend on the size of the tomatoes. Depending on the type of fat used for frying, the dish can be vegan or vegetarian. With butter, or a mixture of butter and oil, it tastes almost better than with oil alone. Sauté diced onions in a little oil, butter, or a mixture of oil and butter until translucent. Add the almonds and sauté briefly. Remove from the heat, stir in the cooked rice, and season with salt and pepper. Fill the hollowed-out tomatoes with the mixture. Wrap the tomatoes in aluminum foil and place them on the grill or in a preheated oven for about 10 minutes.