Stuffed tomatoes with spice rice

Name: stuffed tomatoes with spice rice
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 great beef tomatoes; 2 tablespoons pine nuts; 2 tablespoons oil; 1 Red onion shredded; 1 clove garlic pressed; 1 tablespoon tomato paste; 250 g basmati rice pre cooked; 2 tablespoons finely chopped fresh fresh mint from plant or from bag; 2 tablespoons finely chopped basil from plant or from bag

A tasty recipe. The vegetarian side dish contains the following ingredients: beef tomatoes, pine nuts, oil, red onion (chopped), garlic (squeezed), tomato paste, basmati rice (pre-cooked), chopped fresh mint (from plant or bag) and finely chopped basil (from plant or from pouch).

Ingredients

Kitchen Stuff

oven dish

Directions

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).