Preparation and Cooking of Stuffed Vegetables: Tomatoes

Tomates

Appears in

Published 2021

Wash and dry the tomatoes.
Using a chef’s knife, carefully cut off the stem end to make a neat lid. Set the lids aside.
Preheat the oven to 149°C (300°F) and generously butter a baking dish.
Using a teaspoon, carefully remove the pulp, seeds, and membrane from the center of the tomatoes.
Season the interior with salt and pepper to taste. Fill the hollows with a meat, duxelles, or rice stuffing.
Place a reserved lid on top of each filled tomato.
Place the stuffed tomatoes in the prepared baking dish and cover with a piece of parchment paper cut to fit the top of the dish.
Bake for about 30 minutes or until the tomatoes are cooked but still holding their shape.
Serve hot or at room temperature.

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