Baked Stuffed Tomatoes with rice
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 tomatoes250 g parboiled riceGrated Parmesan cheese2 cloves garlicOil to tasteSalt to tastePepper to tasteMint to tasteBasil to tasteParsley 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.
