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🍽️ Tomatoes Stuffed with Rice and Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• 800 g beefsteak tomato (4 beefsteak tomatoes)
• 1 tsp cold-pressed olive oil
• chive rolls (for garnishing)
• butter (for the baking dish)
• 50 g finely chopped onions
• 1 tbsp butter
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 100 g long-grain rice
• 30 g carrot slices (1 mm thick)
• 30 g celery (cut into 2 mm thick pieces)
• 30 g zucchini (cut into 2 mm thick slices)
• 30 g frozen peas
• 2 tsp sour cream
• 75 g finely grated Gruyère cheese
• salt
• ground white pepper
• 50 g finely chopped onions
• 2 finely chopped garlic cloves
• 2 sprigs thyme
• 3 tsp olive oil
• 4 finely diced beefsteak tomatoes
• 100 g tomato paste
• 1 pinch sugar
• salt
• ground white pepper

Instructions

1. 1. Wash the beef tomatoes thoroughly and pat them dry with a kitchen towel.
2. 2. Cut off the top third of each tomato to create a lid and set it aside.
3. 3. Carefully hollow out the bottom two-thirds of the tomatoes using a spoon.
4. 4. Place the removed pulp into a bowl and set it aside.
5. 5. Sauté the garlic together with the thyme in olive oil.
6. 6. Add the hollowed-out tomato pieces and the tomato paste.
7. 7. Cook the mixture until the tomato pieces are soft.
8. 8. Pour in 400 milliliters of water and season with salt and pepper.
9. 9. Continue to cook the sauce for about five minutes.
10. 10. Adjust the seasoning of the sauce with a little salt and sugar if necessary.
11. 11. Puree the sauce finely with a blender.
12. 12. Optionally strain the sauce through a sieve and set it aside.
13. 13. Sauté the onions together with the bay leaf and thyme in butter until translucent, but not browned.
14. 14. Add the rice and sauté it for one minute.
15. 15. Pour 200 milliliters of water over the rice and onion mixture.
16. 16. Add the carrot slices and 150 grams of the previously hollowed-out tomato pulp.
17. 17. Season the filling with salt and pepper.
18. 18. Bring the filling to a boil.
19. 19. Reduce the heat and let the filling simmer for about five minutes, stirring occasionally.
20. 20. Add the celery and zucchini slices to the filling.
21. 21. Stir the peas into the mixture.
22. 22. Continue to cook the filling for about fifteen minutes.
23. 23. Stir the crème fraîche and the grated cheese into the filling.
24. 24. Taste the filling one last time and adjust seasoning.
25. 25. Preheat the oven to 180 degrees Celsius.
26. 26. Fill the hollowed-out tomatoes with the rice mixture.
27. 27. Place the previously cut tomato lids back onto the stuffed tomatoes.
28. 28. Place the stuffed tomatoes in a baking dish lightly greased with fat.
29. 29. Drizzle the tomatoes with a little olive oil.
30. 30. Bake the tomatoes for about twenty minutes on the middle rack.
31. 31. Warm up the tomato sauce shortly before serving.
32. 32. Spread some sauce on pre-warmed plates.
33. 33. Place one stuffed tomato on the sauce.
34. 34. Garnish the tomatoes with chive rings and serve.

Nutrition per serving

• kcal: 385
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 42 g