ReceptnaptárTomatoes stuffed with rice
Tomatoes stuffed with rice make a light, meat-free summer main course: the hollowed-out tomatoes are filled with buttery rice and parsley, then braised in a sauce made from their own flesh. The dish is at its best when large, fleshy tomatoes are at their cheapest in the market. A little sour cream softens it, and it is delicious hot or just warm.
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Ingredients
Method
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- Cut the tops off the tomatoes, carefully scoop out the insides and set the flesh aside.
- Briefly fry the rice in butter, then cook it until tender with a little water, adding plenty of chopped parsley, salt and pepper.
- Fill the tomatoes with the rice.
- Make a sauce from the scooped-out tomato flesh and a little water, thicken it with the flour and season with salt and a little sugar.
- Put the stuffed tomatoes in the sauce and simmer over low heat for 15-20 minutes until the tomatoes are soft but not falling apart.
- Serve with sour cream if you like.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose large, firm, fleshy tomatoes, because softer varieties fall apart during braising.
- Turn the hollowed-out tomatoes upside down for 10 minutes to let the juice drain, so that the filling does not turn soggy.
- Do not overcook the rice, as it softens further during braising and a mushy filling easily runs out of the tomato.
Frequently asked questions
Can I add meat?
Yes, 200-250 g of minced meat mixed into the rice makes the dish more substantial. Brown the meat with onion first, and the braising time stays the same.
Can it be made in the oven?
Yes, in an ovenproof dish with the sauce, for 25-30 minutes at 180 °C (160 °C in a fan oven). You can also scatter grated cheese over the tomatoes, so that they brown nicely.
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- Creamy green bean stew with meat patties
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