Stuffed tomatoes
It is hard to believe that tomatoes are widely included in ourdiet relatively recently, in the first half of the twentieth century, that is less than 100 years ago. Before that time, Russian truck farmers were spoiling consumers with turnips, rutabaga and cabbage. Tomato, you can say, in poetic language - broke into our life like a storm ... And became a favorite vegetable of cooks and cooks. Especially successfully combines sweet and sour taste of tomato with meat, cheese, pasta, other vegetables. Widely used tomato for salad and gravy. We will consider recipes, where the main character is a tomato, and all other ingredients are only encouraged to emphasize or shade his taste.
To make the stuffed tomatoes turned outto glory, we must select the fruits of medium size of a regular round shape. They must be dense and not have obvious defects. After the tomatoes are selected, they should be thoroughly rinsed and cut off from them at the top. We take out a part of the pulp with a tablespoon, salt, pepper from inside and put the tomatoes on the dish cut down. This is done in order to leak excess juice. Only after the described procedures it will be possible to proceed directly to the stuffing.
Very tasty tomatoes stuffed in Greek. Four tomatoes will need 200g of rice and the same amount of ham, 40g of boiled mushrooms, one pepper bulgarian, 20g of watercress, 30g of vegetable oil (better than olive oil), lemon, vinegar, black pepper.
Prepare forcemeat from boiled rice, finelysliced mushrooms, ham, pepper, lettuce and pulp of tomatoes, which was extracted during preparation. We drip a few drops of vinegar inside and stuff tomatoes with a hill with the prepared stuffing, fill it with a dressing from a mixture of butter, lemon juice, pepper and salt.
They do not concede to them on refinement of taste and tomatoes,stuffed with cheese cheese. Ingredients are calculated for 16 medium tomatoes. Brynza - 250g, three medium bulbs, butter - 100g, one egg, greens. Separately for the sauce we will need: two tomatoes, a tablespoon of flour, sour cream - 100 g and vegetable oil.
First we make the sauce. We dip the tomatoes in boiling water to remove the peel, mash them into a gruel and fry in vegetable oil. Pour in the flour and stir constantly so that there are no lumps. When the sauce is almost ready, pour into the skillet sour cream and salt. Tomatoes are cooked, as usual: cut off the tops and take out carefully the flesh. We take another frying pan, fry in it onions and pulp of tomatoes, which we have just chosen. Brynza rubbed on grater and mixed with fried onions and tomatoes. Add greens and raw egg, mix everything well with butter. Now we stuff tomatoes, place them on a baking sheet and pour in sauce. Tomatoes stuffed with brynza, bake in preheated to 160C oven. The time in the oven depends on the size of the tomatoes, so check the readiness for the eyes.
Stuffed cherry tomatoes are preparedin the same way as ordinary tomatoes. Only work with them is more tedious and tidy, of course, it takes more time. The advantage of stuffed cherry is the fact that they do not need to be cut before consumption - just calculated for one bite.
Stuffed tomatoes "Tulips"are prepared somewhat differently. Their top is not cut, but cut crosswise. The skin around the incision is carefully removed and the flesh is removed. Stuff them best with cheese, this makes them look like real tulips. For minced beef melted cheese, Bulgarian pepper, garlic, mayonnaise. All the ingredients are thoroughly mixed, and the mixture is carefully laid in tomatoes. They become like ready-to-blossom tulip buds.
Bon Appetit!
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