As an appetiser, as a side dish or as a unique vegetarian dish, stuffed tomatoes are a great addition to late summer menus. In Italy there are many versions, here is the one stuffed with rice and Parmesan cheese, completely vegetarian.
Thanks to the Dual-Power S series technology, you will achieve an even cooking, but you can also manage the gratin as you wish.
Stuffed Tomatoes Recipe
INGREDIENTS
12 pcs. red grape tomatoes
250 g parboiled rice
Grated Parmesan cheese
2 cloves garlic
Oil to taste
Salt to taste
Pepper to taste
Mint to taste
Basil to taste
Parsley to taste
Heat: S series Multibake, 200 °C, 30% top, 40% deck, 20 minutes.
PROCEDURE
How to make stuffed tomatoes
- Cut the bottoms off the tomatoes, remove the seeds and the central part with a spoon, keep it apart.
- Season the mixture with salt, pepper, mint, basil and parsley, then blend with an immersion blender.
- In a baking tray, combine the oil and garlic cloves, cook until the garlic is browned. Add the previously blended and seasoned mixture and put in the oven again for 5/10 minutes.
- Once baked, mix the liquid with Parmesan cheese and raw rice.
- Season the tomatoes with salt and oil and fill them with the rice. Once stuffed, sprinkle with more Parmesan cheese.
Cooking
- Set S series to 200 °C, 30% top and 50% deck.
- Once at temperature, put the tomatoes in the oven and set a timer for 20 minutes.
- Adjust the power of the upper heating elements with Dual-Power technology until the desired degree of gratinisation is reached.
- Once the timer has ended, the tomatoes are ready to be served.
Smart tip:
To test what your customers prefer, try different fillings: with ham and cheese, with meat ragout, or the vegan version with rice and breadcrumbs.