Stuffed tomatoes
easy
75 mins
75 mins
Ingredients
- 1 Onion
- 3 TABLESPOONS Oil
- 150 g Wholemeal rice
- 3/8 l clear broth (instant)
- 1/8 l dry white wine
- 8 medium beef tomatoes
- 50 g Currants
- 40 g peeled pumpkin seeds (health food store)
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 30 g Butter or margarine
- 30 g Flour
- 1/2 l clear broth (Insant)
- 1/2 bunch Dill, parsley and chives
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Peel and finely chop the onion. Heat oil in a pot, fry onions and rice until translucent. Add stock and wine, bring to the boil and cook over a low heat for 40 minutes. In the meantime, clean and wash the tomatoes and cut off a lid.
- 2
Hollow out the tomatoes with a spoon. Cut the tomato lid and the meat into small pieces. Wash and drain currants and pumpkin seeds. Add tomato pieces, currants and pumpkin seeds to the rice 10 minutes before the end of cooking time.
- 3
Season to taste with salt and cayenne pepper and fill into the tomatoes. For the sauce, melt fat in a pot, add flour and sweat in it. While stirring, deglaze with the stock and bring to the boil. Wash the herbs, dab dry.
- 4
Finely chop the dill and parsley and cut the chives into fine rolls. Stir the herbs and crème fraîche into the sauce. Season to taste with salt and pepper. Put the herb sauce in an ovenproof dish and add the tomatoes.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
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