STUFFED TOMATOES WITH RICE

This dish can be served as an individual dish or combined with meat. It's easy to prepare and super tasty, you can also use peppers for stuffing but be aware that peppers need more time for baking than tomatoes. My favorite combination is with meatballs/rissoles. The given ingredients serve 2 people.


Ingredients:

•     4 larger tomatoes
•     1/2 teaspoon salt
•     1 smaller chopped onion
•     1-1/2 cups cooked rice
•     a little chopped fresh parsley
•     2 cloves garlic
•     oil

Preparation:

1.     Cut off the top of each tomato. Remove the pulp, leaving about 1 cm shell. Chop pulp and set aside. Sprinkle salt on the insides of tomatoes.
2.     In a small skillet, fry chopped onion in a little oil until it softens. Add the chopped tomato pulp and cook until most of the liquid is evaporated. Remove from fire, add cooked rice, parsley, garlic and add more salt and spices if wanted.
3.     Stuff tomatoes with this mixture, add a little oil and cover with tomato tops that you previously cut off. Place in a greased pan and put to bake, uncovered, at 200 C (350°) for about 20 minutes.