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Stuffed Tomatoes Hassler

Meal.Mates's picture
Ingredients
  Ripe tomatoes 6
  Salt To Taste
  Cooked long grain rice 1 1⁄2 Cup (24 tbs) (1/2 Cup Uncooked)
  Finely chopped parsley 2 Tablespoon
  Chopped fresh parsley/2 tablespoons dried basil chapped with an extra 3/4 tablespoon parsley 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Canned anchovy fillets 8 , drained and chopped
  Garlic 4 Clove (20 gm), crushed
  Freshly ground black pepper 1
  Sugar 2 Tablespoon
Directions

Cut a lid from each tomato and set aside. Scoop out flesh from tomatoes, leaving a wall about 1cm thick. Sprinkle salt inside tomatoes and turn upside-down to drain. Rub flesh through a sieve and discard seeds. Measure 1/2 cup of the pureed flesh and mix with remaining ingredients, seasoning with salt, pepper and a touch of sugar. Stand tomatoes upright in an oiled shallow oven dish just large enough to hold them and fill with rice mixture, put lids on and bake in a moderately hot oven 190C (375F) for 10-15 minutes. Serve hot or cold as a first course or with meat, fish or poultry. Serves 6.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
6

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