Stuffed tomatoes with rice

Name: Stuffed tomatoes with rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 Meat tomatoes (300 g each); 2 medium-sized onions; 3 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 150 g green olives, without stone; 125 g Mozzarella cheese; 500 g mixed minced meat; 200 g Long grain rice; 7-10 Tbsp Basil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 Meat tomatoes (300 g each)
2 medium-sized onions
3 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
150 g green olives, without stone
125 g Mozzarella cheese
500 g mixed minced meat
200 g Long grain rice
7-10 Tbsp Basil

Directions

1
Wash the tomatoes. Cut the top off 4 tomatoes, hollow out the tomatoes. Carve 6 tomatoes crosswise, pour boiling water over them, rinse with cold water and peel off skin. Chop tomatoes and hollowed out flesh very finely.
2
Onions peel and chop finely. Heat 1 tablespoon of oil, fry half of the onions in it. Add tomato paste and sauté briefly. Add chopped tomatoes, season with salt, pepper and sugar.
3
Let the sauce simmer for about 10 minutes. Drain the olives and cut into slices. Drain mozzarella as well and cut into small cubes. Heat 2 tablespoons of oil and fry the minced meat until crumbly. Add the remaining onion and fry briefly.
4
Season with salt and pepper. Add half of the sauce and simmer for 5 minutes. Season tomato and minced meat sauce once again. Mix the minced meat with olives and mozzarella. Spread the tomato sauce in an ovenproof dish.
5
Fill the hollowed out tomatoes with the chopped mass and place them in the mould. Place the tomato lid on top or on top of the mould. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
6
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Arrange tomatoes with sauce and rice on plates. Garnish with basil.