Tomates rellenos

6 servings Prep: 20 mins, Cooking: 30 mins
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Stuffed tomatoes with rice as the filling and cheese grilled on the top.

By Food24 May 11 2010
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Ingredients (13)

6 tomatoes
650 ml rice — long grain, cooked
125 ml onion — peeled and finely chopped
2 garlic — large cloves, peeled and crushed
5 Tbs fresh parsley — finely chopped
1/2 Tbs fresh oregano — finely chopped
8 fresh basil — finely chopped
2 Tbs olive oil — extra virgin
2 Tbs butter — salted
sea salt and freshly ground black pepper — to taste
200 ml water
ml fresh basil
125 ml parmesan cheese — freshly grated
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Method:

Pre-heat oven to 175 C and butter (generously) an oven proof baking dish that’s just big enough to hold the tomatoes snugly.

Slice the stem and top off each tomato and set aside – if there is no stem, the top will do.

Turn the remaining tomato upside down and, using your finger or a small spoon, scoop out the pulp without harming the outer shell.

Chop the pulp coarsely, drain and set aside.

Season the scooped-out tomatoes and put upside down into a plate to drain.

Heat the oil and sauté the onions until they are translucent and soft, add the garlic, 250 ml of pulp, the rice and the herbs and simmer until the rice has absorbed most of the juices.

It shouldn’t take more than 5 minutes – season to taste with salt and pepper.

Combine the rest of the tomato paste with the water, add the basil, the salt and black pepper and puree or process until smooth. 

Fill the tomatoes with the herbed rice, sprinkle with cheese and put in the prepared dish.

Pour the puree around the tomatoes, dot with the rest of the butter and bake until the cheese has become golden brown – about 20 – 25 minutes.

 



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