John Myers
Big Tomato À La Sunnyie
The perfect big tomato à la sunnyie recipe with a picture and simple step-by-step instructions.
- 4 Medium-Sized tomatoes
- Basmati rice
- 1 Arla Finello sprinkled pasta cheese
- Ketchup
- Salt pepper
- 0,25 Paprika
- First cut the lid of the Maultaschen, if you can not do too much, so that you still have enough of the tomato to fill; D (So at least 3/4 of the tomato). Now hollow out the tomatoes with a sharp spoon – if you don’t have one, you can do it with a knife – and put the juice of the “tomato compote” in a smaller, tall vessel. Now bring the water to the boil for the rice, when it boils the rice pure and season with salt. Now mix the hollowed out “tomato compote juice” with 3 shots of ketchup and salt and pepper. Then cut the quarter peppers into very small pieces. Now the rice should be ready. Now alternate the tomatoes according to this principle if you can fill them: some paprika – some rice – some paprika – rice – 1 tablespoon ketchup tomato compote juice over it – sprinkled cheese (as you like) and last but not least the tomatoes for 15 minutes at 180 degrees in a fan Bake in a refractory, open form in the oven. If you like the tomato lids warm, you can add them to the tomatoes for the last 2 minutes.
- PS: Goes well with the BREADED MAULTASCHEN, which you can find in my cookbook. I wish you bon appetit and would appreciate your feedback ((:
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