Friedhelm's baked tomatoes

Ingredients for 2 servings:

• 4 large tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 2 tsp, heaped capers
• 1 tsp, heaped parsley
• 1 tsp thyme
• 1 tsp, sautéed rosemary
• 100 g rice
• 200 ml vegetable stock
• 2 tbsp Parmesan
• Salt and pepper, from the mill
• 1 tsp lemon juice
• 2 tsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with rice filling

Wash the tomatoes and cut a top off each one. Carefully scoop out the tomato contents with a teaspoon, turn the tomato skins upside down and let them drain. Then, scrape out the tomato core and set aside. Peel and finely chop the onion and garlic and sauté in a pan with olive oil until translucent. Stir in the finely chopped capers and herbs and deglaze everything with the stock. Add the rice and bring everything to a boil, then cover and let it swell over low heat for about 20 minutes. Preheat the oven to 200°C (180°C fan-assisted oven). Remove the finished rice mixture from the heat, stir in the Parmesan cheese, and season with salt, pepper, and lemon juice. Fill the tomato with the rice mixture, put the lid on, and place everything in an ovenproof dish. Bake for about 15-20 minutes. The tomatoes make a delicious accompaniment to pan-fried meat or poultry.