Junior chef
Utensils
Apron
Brush
Cooking spoon
Frying pan
Garlic press
Gratin dish
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
To scoop out the tomatoes
Cut a lid off each tomato, carefully scoop out the flesh using a teaspoon. Salt the tomato skins, finely chop the flesh.
Filling
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
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.
To roast
Approx. 30 mins. in the centre of an oven preheated to 200°C.
| Serve with: | Salad |
|---|
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