Stuffed Tomatoes Recipe - Cooking Index
Stuffed Tomatoes Recipe - Cooking Index
| 8 | Tomatoes | |
| 200 | Red lentils or similar. | |
| 1 | Onion - (cut in thin strips) | |
| 1 | Carrot - (diced) | |
| 1 | Celery stick - (diced) | |
| 1 | Vegetable flavour | |
| (oxo or similar) | ||
| 1 | Or sprinkle of ground | |
| Cumin | ||
| 3 tablespoons | 45ml | Broth or balsamic vinegar or |
| Wine - etc for "sauteeing" | ||
| Some bread crumbs - ( approx | ||
| 3 | Spoons) (large) | |
| 1 | Fresh coriander or | |
| Substitute | ||
| 1 | Salt/pepper - (to | |
| Taste/optional) |
Boil lentils (salt to taste). Put vegetable cube in and boil for 15 minutes. At the same time, saute the onion. When brown add carrot, celery and cook by moving the mix with a spoon (I use a wooden spoon). Add red lentils, bread crumbs and incorporate with vegetables. At this point is a good idea to test for taste with salt, pepper and cumin. At the end, add coriander, mix and put aside.
Cut the top of tomatoes and remove core, ( I save it to use as a sandwich spread), drain juice and fill them with stuffing. Bake for 45 min on Low.
Source:
Emeril Lagasse
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