Stuffed tomatoes - Artisan Recipe
Today I share a recipe that had been on my mind for a long time.
The idea came to me after preparing some stuffed peppers. The truth is that just as stuffed peppers are fantastic for the sweet aftertaste, stuffed tomatoes have a deeply flavorful bittersweet aftertaste.
- " 4 big salad tomatoes (red and ripe)
- For the filling
- " 1 pound of ground meat.
- " 1 red onion.
- " Cilantrico and leek.
- " 2 spoonfuls of tomato paste.
- " 1 spoonful of garlic paste.
- " 1 spoonful oregano.
- " Â½ spoonful of black pepper.
- " 1 cubanela pepper.
- " 2 spoonfuls of cream cheese.
- " 2 slices of Gouda cheese.
- " 1 chicken broth cube (optional)
- " 4 spoonfuls of buttermilk.
- " Olive oil.
- " Butter.
- " Salt.
- Cut the top of the tomatoes and take out the pulp with a spoon. (Being careful not to brake it)
- Prepare the filling by pan cooking the ground meat and adding all the seasonings, half of the pulp of the tomatoes and the vegetables and wait until it dries off. I like to add the cheeses and the buttermilk to add creaminess.
- Donât use all the pulp to avoid sourness. You might use it later for a nice tomato sauce.
- Stuff the tomatoes and place the cap again fixing it with toothpicks.
- Put in a pirex pre greased with butter. Sprinkle some olive oil and place in oven for about 5 to 10 minutes. Remember that the tomatoes are much more delicate than the peppers, so theyâll take much less to be ready.
- Watch closely until ready.