Our Sumptuous Stuffed Tomatoes Are A Taste Sensation
- 5 years ago
This is how to make our delicious Risotto-stuffed Tomatoes. Don't forget to subscribe to our channel first!
You'll need:
- 2 large beef tomatoes
- olive oil for brushing them
For the filling:
- 1 fl oz olive oil
- 1 garlic clove, chopped up finely
- 1 tsp fresh parsley
- 1 tsp fresh basil
- 1 fl oz pureed tomatoes
- salt, pepper, sugar
- 2.8 oz precooked risotto (short-grain rice)
For the side:
- 7 oz fried potato cubes
- 1.3 fl oz olive oil
- rosemary
- salt, pepper
Here's how:
1. It's best to start working on the tomatoes. First, cut off their "tops" and use a spoon to carefully scrape out the tomato flesh until they're hollow. Spoon the tomato flesh into a large bowl — this will make up the filling.
2. Next, it's time to move onto the filling. First, add the garlic, some oil and the herbs to the tomato flesh in the bowl. You don't need to finely chop up the herbs as the ingredients will be mixed with a handheld blender anyway. Next, add the pureed tomatoes and seasoning. Now you get to work with the blender, making sure the mixture is nice and smooth.
3. Next, you can fold the precooked risotto into the sauce and carefully mix everything. Now fill the tomatoes to their edges with the risotto and places their "tops" back on. To finish, brush the tomatoes with some oil.
4. Don't forget about the side. You'll first need to cut up the potatoes into cubes and fry them in olive oil. After filling a casserole dish with the potatoes, place the tomatoes inside in the center and pour some olive oil on top of everything. Sprinkle some rosemary, salt, and pepper on top of the potatoes before putting the whole lot in the oven.
5. Bake the stuffed tomatoes and potatoes at 320°F for approx. 12 minutes.
Full article here: http://www.scrumdiddlyumptious.com/risotto-stuffed-tomatoes/
You'll need:
- 2 large beef tomatoes
- olive oil for brushing them
For the filling:
- 1 fl oz olive oil
- 1 garlic clove, chopped up finely
- 1 tsp fresh parsley
- 1 tsp fresh basil
- 1 fl oz pureed tomatoes
- salt, pepper, sugar
- 2.8 oz precooked risotto (short-grain rice)
For the side:
- 7 oz fried potato cubes
- 1.3 fl oz olive oil
- rosemary
- salt, pepper
Here's how:
1. It's best to start working on the tomatoes. First, cut off their "tops" and use a spoon to carefully scrape out the tomato flesh until they're hollow. Spoon the tomato flesh into a large bowl — this will make up the filling.
2. Next, it's time to move onto the filling. First, add the garlic, some oil and the herbs to the tomato flesh in the bowl. You don't need to finely chop up the herbs as the ingredients will be mixed with a handheld blender anyway. Next, add the pureed tomatoes and seasoning. Now you get to work with the blender, making sure the mixture is nice and smooth.
3. Next, you can fold the precooked risotto into the sauce and carefully mix everything. Now fill the tomatoes to their edges with the risotto and places their "tops" back on. To finish, brush the tomatoes with some oil.
4. Don't forget about the side. You'll first need to cut up the potatoes into cubes and fry them in olive oil. After filling a casserole dish with the potatoes, place the tomatoes inside in the center and pour some olive oil on top of everything. Sprinkle some rosemary, salt, and pepper on top of the potatoes before putting the whole lot in the oven.
5. Bake the stuffed tomatoes and potatoes at 320°F for approx. 12 minutes.
Full article here: http://www.scrumdiddlyumptious.com/risotto-stuffed-tomatoes/