Stuffed tomatoes

Name: Stuffed tomatoes
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 16 vine-ripened tomatoes (approx. 1.5 kg); 1 ½ tsp salt; 1 onion; 1 garlic clove; 4 sprigs thyme; 2 sprigs rosemary; 2 tbsp olive oil; 4 tbsp long grain rice; 1 dl vegetable bouillon; 400 g minced meat (beef); a little pepper

What is little FOOBY? To the cooking rules

Utensils

Apron
Brush
Cooking spoon
Frying pan
Garlic press
Gratin dish
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To scoop out the tomatoes

16 vine-ripened tomatoes (approx. 1.5 kg)

1 tsp salt

Filling

1 onion

1 garlic clove

4 sprigs thyme

2 sprigs rosemary

1 tbsp olive oil

4 tbsp long grain rice

1 dl vegetable bouillon

400 g minced meat (beef)

½ tsp salt

a little pepper

To stuff the tomatoes

1 tbsp olive oil

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How it's done

The kids can help at the marked areas .

To scoop out the tomatoes

16 vine-ripened tomatoes (approx. 1.5 kg)

1 tsp salt

Cut a lid off each tomato, carefully scoop out the flesh using a teaspoon. Salt the tomato skins, finely chop the flesh.

Filling

1 onion

1 garlic clove

4 sprigs thyme

2 sprigs rosemary

1 tbsp olive oil

4 tbsp long grain rice

1 dl vegetable bouillon

400 g minced meat (beef)

½ tsp salt

a little pepper

Finely chop the onion, mince the garlic, finely chop the herbs. Heat the oil in a pan. Briefly sauté the onion, garlic, herbs and rice. Add the tomato flesh, pour in the stock, cover and simmer for approx. 10 mins. Place the rice in a bowl, add the mince, mix, season.

To stuff the tomatoes

1 tbsp olive oil

Grease a gratin dish (approx. 2 l) with a little oil. Spoon the filling into the tomato skins, place the remainder of the filling and the stuffed tomatoes in the dish. Place the reserved lids on top, brush with the remainder of the oil.