Filled tomatoes Recipe

Click here for our delicious stuffed tomato recipe.

For 4 people

  • 1 onion
  • 2 cloves of garlic
  • 4 tbsp olive oil
  • 200 g Perlgraupen
  • 750 ml vegetable stock
  • 60 g sun-dried tomatoes (pickled in oil, drained)

Aubergine piccata with sauce

  • 1/2 bunch of thyme
  • 12 ox heart tomatoes
  • 250 g ricotta cream cheese
  • 50g grated Parmesan
  • Jodsalz
  • 1–2 TL Chiliflocken

1 . Peel and finely dice the onion and garlic. Heat 2 tbsp oil and sauté both until translucent. Add pearl barley and 500 ml stock, bring to the boil and cook for about 20 minutes. Let cool down.

2. Chop sun-dried tomatoes. Strip off the thyme leaves. Wash the tomatoes and cut off the top of each one. Scoop out the flesh with a teaspoon.

3. Preheat the oven to 200 degrees (180 degrees for a fan oven). Mix the ricotta, parmesan, sundried tomatoes and herbs with the pearl barley. Season to taste with salt and chili. Fill tomatoes with it.

4. Place the tomatoes in a wide casserole dish. Drizzle with the remaining oil and pour in the remaining vegetable broth. Cook in the oven for about 15 minutes. Place the tomato tops on and cook for another 10 minutes.

520 kcal fat per person: 21 g / preparation time: approx. 75 minutes

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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