Did you know that there are more than 20,000 varieties of tomatoes in the world with unique shapes, colors and flavors? Due to their versatility, tomatoes are undoubtedly a staple in the kitchen and are by no means just suitable for salads. Check out and try these stuffed tomato recipes. You will find something suitable for keto eaters, but also for vegetarians and vegans.
Recipe for stuffed tomatoes with minced meat (Keto)
This recipe for stuffed tomatoes with minced meat can be your lifesaver when you have unexpected visitors or only have a few ingredients and little time to prepare. It's also great for the holiday season because it goes with everything and looks great. The tomatoes in this recipe need to be fairly large.
Ingredients for 4 people:
- 250 g minced meat
- 4 tomatoes
- 2 cloves of garlic
- 1 onion
- 100 g melting cheese
- 1 pinch of salt
- 1 pinch of oregano
- 2 tablespoons olive oil
- 1 pinch of cumin
- 1 pinch of pepper
How to prepare the dish
- Cut off the top of the tomato and remove the pulp, which you will use later to prepare the filling. The tomato needs to keep its shape as you will need to stuff it later. Cut the pulp into small pieces.
- Fry the chopped onion and garlic in olive oil for 2-3 minutes and add the minced meat and tomato paste. Then season with whatever spices you prefer. We recommend a pinch of salt, pepper, oregano and cumin, but you can add as desired.
- Let the stew cook over medium heat for 15-20 minutes so that the water in the stew slowly evaporates. Meanwhile, grease a mold with olive oil and set the oven to 180°C.
- Season the inside of the tomatoes and add a drizzle of olive oil. Now add the mixture and spread it around. Depending on the size of the tomatoes you will add more or less filling.
- Cover the tomato with grated or melted cheese, whichever you prefer. Then add some pepper and olive oil.
- Bake the stuffed tomatoes for about 30 minutes. Done, now enjoy!
Tipp: To present this dish, put caps on the tomatoes.
What can you combine stuffed tomatoes with?
As you can see, the recipe is very simple and you can serve it as a main course, an appetizer or an appetizer. As a main course, you can serve it with potato salad with apple, tabbouleh or fried potatoes. As an appetizer you can serve it with grilled fish, pasta or rice.
This recipe for stuffed tomatoes in the oven proves that you can do more than just a tomatoMake saladcan. This dish also boosts lycopene, the antioxidant property of tomatoes.
How can you preserve tomatoes? That isto learn here!
Vegetarian Greek Stuffed Tomatoes (vegan optional)
Ingredients:
- 2 kg of large tomatoes of large tomatoes
- 370 g rice short or medium grain rice
- 475ml water
- 200 g onions, 2 small (white or yellow)
- 54 g of olive oil
- 1 tablespoon tomato paste
- 0.5 teaspoon salt
- 0.25 teaspoon dried thyme or oregano
- 2-3 tablespoons chopped fresh herbs, parsley, oregano, dill etc.
- 1 lemon zest and juice, optional, for serving
How to prepare this recipe
- Prepare the tomatoes:Wash the tomatoes and pat them dry. Carefully remove the seeds from the tomatoes. To do this, use a sharp knife to cut off the top of each tomato and then use a spoon to scoop out the inside, leaving the outer wall intact. For now, put the tomato pulp in a small bowl. Place the tomatoes on a lightly oiled or parchment-lined baking sheet and set aside.
- Sauté the ingredients:Peel and dice the onion. Rinse the rice until the water is almost clear. Heat the oil in a saucepan over medium heat. Once hot, add the onions and cook, stirring frequently, until translucent, a few minutes. Then add the tomato paste, tomato puree and salt (and pepper if desired).
- Cook the rice with:Add the rice and water to the pan, stir well and cook, covered, until the rice is just al dente (about 90% cooked). To do this, we recommend following the rice package instructions, minus 2-3 minutes. Meanwhile, finely chop the herbs of your choice and add them to the pan at the end of cooking until well mixed. Then remove the rice mixture from the heat.
- Bake the stuffed tomatoes:Using a spoon, pour the rice mixture into the tomatoes (up to the edge) and cover them with their “lids”. Bake the tomatoes in a preheated oven at 200°C for about 30 minutes. When ready, the tomatoes should be soft and slightly “wrinkled” with a tender rice filling. You can also briefly sauté the tomatoes at the end if you want a blackened, slightly smoky “surface.”
Remove the tomatoes from the oven and let them cool for a few minutes. For one reallydelicious Greek stuffedTomato, we recommend serving it with an additional drizzle of virgin olive oil - bon appetit!
Optional side dishes and recipe variations
Other grains: You can also make these stuffed tomatoes with other grains like quinoa - follow the same method (cook 90% before stuffing and baking). Adjust the amount of liquid required accordingly.
Cheese: We recommend crumbling feta cheese over the vegetarian stuffed tomatoes. For vegan stuffed tomatoes, use vegan feta cheese.
You can find more recipes for dishes with tomatoesfind here!
