Stuffed tomatoes with spice rice

Remove the cap and slice from the bottom of tomatoes. Roll out tomatoes with teaspoon. Slicing slices, pulp and seeds from hollowing. Drain tomatoes on kitchen paper inverted. Sprinkle pine nuts in a dry skillet and then chop coarsely. Sprinkle the inside of tomatoes with salt and pepper. Heat oil in frying pan and fry 2 minutes with garlic. Tomato paste 1 min. Add rice and tomato pulp and heat whole. Mixture spicy to taste with salt and (cayenne) pepper. Remove pine nuts, fresh mint and basil from the heat. Stuff tomatoes high with rice. Put the tomatoes in a greased oven dish in a refrigerator until use.

Preheat the oven to 200 ° C. Place the dish in the oven and bake the tomatoes for 20 minutes. Serve with goat rolls (in lobster sauce with a hint of cognac).