(print recipe)
Stuffed tomatoes:
6 medium tomatoes, capped, scooped out (keep and set aside the seeds and juice)
approx. 125 gr button mushrooms, quartered
1 medium onion, finely chopped
fresh herbs: parsley, thyme, bieslook
2 gloves garlic, minced
1 egg
pepper, salt
1 tbs butter
(optional if not vegetarian: maybe some chopped cooked ham, or left over stewmeat?)
Buttered ovendish which holds tomatoes snugly set against each other.
Stuffed tomatoes:
6 medium tomatoes, capped, scooped out (keep and set aside the seeds and juice)
approx. 125 gr button mushrooms, quartered
1 medium onion, finely chopped
fresh herbs: parsley, thyme, bieslook
2 gloves garlic, minced
1 egg
pepper, salt
1 tbs butter
(optional if not vegetarian: maybe some chopped cooked ham, or left over stewmeat?)
Buttered ovendish which holds tomatoes snugly set against each other.
Prepare tomatoes, set aside.
- Heat butter in a skillet and combine mushrooms, onions and garlic. Sautee over medium heat for 4 minutes. Using a skimmer retrieve and combine with herbs, tomato juices and egg, season with pepper and salt.
- Puree using a blender or food processor.
- Scoop puree into tomatoes, crown with tops
- Set aside until dinner
Bake in a preheated oven (200C) for approx. 25 minutes or until filling has souffleed and is firm to the touch.
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This looks like a great way to utilize summery tomatoes! And we're starting to get just a few of them ripening on our tomato vines!!
ReplyDeleteIt'll be great to have a huge list of great tomato recipes for the summer. Thanks for sharing this!
ReplyDeleteI love stuffing tomatoes. The idea for your filling is great. I am so looking forward to making this.
ReplyDeleteI am a first time visiter. Your blog looks great and everything looks delicious!
ReplyDeletePerfect use for the 'store-bought- tomatoes I'm confined to using this summer!
ReplyDeleteWhen I grow my own I wait until autumn to stuff them.....
Nice photo!