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Stuffed tomatoes

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Ingredients for 4 servings:

  • 12 tomatoes, ripe
  • butter
  • 1 onion(s)
  • 1 clove(s) garlic
  • 2 tbsp oil
  • Salt
  • pepper
  • ½ liter tomato juice
  • 300 g couscous
  • 100 g Parmesan, grated
  • 1 sprig(s) of thyme
  • 2 bunches of basil
  • 1 ball(s) of mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the tops off the tomatoes and carefully hollow them out. Set aside half of the flesh for the filling, then spread the other half in a greased baking dish. Dice the onion and garlic clove. Fry the diced onion and garlic in oil. Add half to the dish. Add the couscous and remaining tomato pieces to the pan and season. Stir in the tomato juice and Parmesan cheese. Chop the thyme and basil, add them, and let them swell for 15 minutes. Fill the tomatoes with the mixture and top with mozzarella slices. Bake in the baking dish in the oven at 180°C for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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