John Myers
Contents
show
Stuffed Tomatoes – Meatless
The perfect stuffed tomatoes – meatless recipe with a picture and simple step-by-step instructions.
tomatoes
- 2 Beefsteak tomatoes big
- Salt
filling
- 250 g Mushrooms
- 2 Spring onions fresh
- 1 Clove of garlic
- 50 g Ricotta
- 200 g Goat cream cheese
- 200 g Basil
- Salt
- Pepper
sauce
- Hearts from tomatoes
- Tomato ketchup
- Chilli from the mill
- Salt
- Pepper
- 2 teaspoon Capers
tomatoes
- Wash the tomatoes, dry them and cut off a lid. Remove the inside with a spoon and set aside, salt the inside of the tomatoes.
filling
- Fry the cleaned and sliced mushrooms in oil and a little herb butter until golden.
- Clean the spring onions, cut into rings and fry half with the mushrooms. Remove from the heat and allow to cool
- Stir the ricotta and cream cheese together, season with salt and pepper.
- Now peel and chop the garlic and add half of it to the cheese mixture. Add the mushrooms and the other half of the spring onion and finely chopped basil, stir everything well and fill the tomatoes with it. Put the lid on.
sauce
- Puree the inside of the tomatoes with a hand blender, add tomato ketchup, salt, pepper and chilli from the mill and season to taste.
Complete
- Put the sauce in a baking dish, spread the capers over it – can also be left out – and put the tomatoes on the sauce.
- Now put it in the 180c oven for about 30 minutes.
- Take the tomatoes out of the oven, let them rest a little and enjoy them with mashed potatoes or rice for lunch, or some baguette for dinner. BON APPETITE; 🙂
Facebook Comments