Name: Stuffed Tomatoes (Pomidvris Tolma პომიდვრის ტოლმა)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 3-7
Cuisine: Georgia
Ingredients: 2 tbsp chopped opal or green basil; black pepper; 7 firm, medium tomatoes (900 g / 2 lb); 3 tbsp sunflower oil; 400 g / 14 oz mushrooms, cleaned and sliced; 10 g / ⅓ oz / ¼ cup finely chopped coriander / cilantro; ¼ tsp ground fenugreek; 2 tbsp finely chopped parsley; 20 g / ⅔ oz / 1½ tbsp butter; 12 g / ⅓ oz / 3 garlic cloves, finely chopped; 2 tbsp finely chopped dill; 2 tbsp extra virgin olive oil; ½ tsp salt; 150 g / 5 oz / 1 cup finely sliced white onion; ¼ tsp coriander seeds, crushed; 60 g / 2 oz sliced or grated mozzarella; 8 g / ¼ oz / 2 garlic cloves, chopped; 1 tbsp flour; 100 ml / 3½ fl oz / scant ½ cup water

Preparation info

Serves
3-7

Difficulty
Easy
Ready in
1 hr 15

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

Keto stuffs these tomatoes with a delicious combination of mushrooms and herbs before baking. Use oyster mushrooms or a mix of domesticated and wild mushrooms – like chanterelles or porcini. Serve one per person at a supra.

Ingredients

7 firm, medium tomatoes (900 g / 2 lb)
3 tbsp

Method

Slice the top fifth off the tomatoes. Carefully scoop their insides out, turning the seeds and cores into a bowl. Arrange the tomato shells in a shallow baking or pie dish.

In a medium frying pan, heat the oil. Stir in the onion, fenugreek and coriander seeds and cook slowly for 5 minutes. Add the garlic and continue to cook until the onions are pale gold, 7–8 minutes. Add the mushrooms

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