Stuffed tomatoes

Tomatoes Stuffed Than stuffing vegetables before baking is a matter of taste. In Azerbaijan, vegetables are stuffed with minced meat, most often from mutton. In the Mediterranean, stuffed tomatoes are considered a traditional dish and enjoy special love among the local population. This dish can perform in a festive role, and as a snack. It all depends on the filling and decorating the tomato. For stuffing, usually take solid tomatoes with a smooth surface. In this recipe, among the ingredients for stuffing, you can meet the vegetables familiar in our latitudes. Is that the spices come from the southern countries. Note that this recipe is lean, which is especially true now, during the Petrov fasting.

Tomatoes Stuffed Than stuffing vegetables before baking is a matter of taste. In Azerbaijan, vegetables are stuffed with minced meat, most often from mutton. In the Mediterranean, stuffed tomatoes are considered a traditional dish and enjoy special love among the local population. This dish can perform in a festive role, and as a snack. It all depends on the filling and decorating the tomato. For stuffing, usually take solid tomatoes with a smooth surface. In this recipe, among the ingredients for stuffing, you can meet the vegetables familiar in our latitudes. Is that the spices come from the southern countries. Note that this recipe is lean, which is especially true now, during the Petrov fasting.

Ingredients:

• Tomatoes 600 g
• Pepper sweet 1 pc.
• Onion 2 pcs.
• Garlic 3 denticles
• Fresh chili pepper 0.25 pcs.
• Gorcic dry in beans 10 g
• Provencal herbs 1 tsp.
• Olive oil 2 tbsp. l.

Instructions

• Step 1 For this dish, prepare: large solid tomatoes, red sweet pepper, chili pepper, 2 medium sized bulbs, young garlic, dried mustard grains, a mixture of Provencal herbs, olive oil.
• Step 2 Wash tomatoes and cut off the lid. Inside, take it out and put it in the bowl.
• Step 3 Sweet pepper, chili, onions and garlic finely chopped with a knife.
• Step 4 Add olive oil and 1 tablespoon of dried mustard grains to the heated frying pan. Fry the seeds on low heat for about a minute.
• Step 5 Add the onion, garlic and chili. Fry 3-5 minutes.
• Step 6 Add the sweet pepper to the onions. Sprinkle with Provencal herbs and fry another 5 minutes.
• Step 7 Pour the pulp from tomatoes with a knife.
• Step 8 Add to the vegetables, add salt, cover and simmer 10 minutes on low heat.
• Step 9 Finish minced slightly cool.
• Step 10 Put the tomatoes on a baking tray. Sprinkle with salt and black pepper.
• Step 11 Stuff the tomatoes with vegetables and cover with lids. Send the baked in a preheated oven to 180 ° C for 35-35 minutes.
• Step 12 Bake the stuffed tomatoes until they are soft and fragrant.