Stuffed tomatoes baked - fasting

Stuffed tomatoes baked for fasting - A tasty and nutritious recipe

Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 50-60 minutes
Number of servings: 6

Recipe introduction

Baked stuffed tomatoes are a savory and versatile dish, often appreciated during fasting periods for their rich flavor and nutritional value. This fasting recipe combines fresh vegetables with rice, offering a meal that is not only delicious but also nutritious. Whether served as a main course or as a side dish, stuffed tomatoes are an excellent choice for any meal.

Necessary ingredients

- 6 large tomatoes (choose ripe but firm tomatoes)
- 2 medium onions (preferably white onion for a sweeter taste)
- 1 carrot (about 100 grams, adding a touch of sweetness)
- ½ yellow bell pepper (for a pleasant aroma and vibrant colors)
- A handful of mushrooms (champignon mushrooms are ideal, but you can also use other types)
- 2 tablespoons of tomato paste with celery (for an intensified flavor)
- 3 tablespoons of rice (provides consistency and helps absorb juices)
- 2-3 tablespoons of oil (olive oil is a healthy choice)
- 1 tablespoon of white flour (to bind the mixture)
- Salt and pepper to taste
- 1 bunch of fresh parsley (for a vibrant taste)

Preparation steps

1. Preparing the tomatoes: Start by washing the tomatoes well under cold running water. Use a clean towel to dry them. Cut a small cap off the top of each tomato and, with a spoon, scoop out the pulp. Be careful not to break the walls of the tomatoes. Place them upside down on a cutting board to drain excess juice.

2. Preparing the filling: The pulp scooped from the tomatoes can be passed through a meat grinder or finely chopped. Peel and finely chop the onions. Peel the carrot and grate it on a small grater, and cut the yellow bell pepper into small cubes. Wash the mushrooms, peel them, and cut them into small pieces.

3. Sauté the vegetables: In a pan, add the oil and heat it over medium heat. Add the onion and carrot, sautéing them for 2-3 minutes until they become translucent. Then, add the mushrooms, bell pepper, and half of the tomato pulp. Cook the vegetables for another 5 minutes, stirring occasionally.

4. Cook the rice: In a small pot, bring the rice to a boil with a pinch of salt, according to the package instructions. Usually, the rice cooks for 10-15 minutes until soft.

5. Incorporate the ingredients: Once the vegetables have softened, add the cooked rice and the tomato paste with celery. Season with salt and pepper to taste. Let the mixture cook for 2-3 minutes, then add the white flour, mixing well to create a consistent filling. Turn off the heat and let it cool slightly.

6. Fill the tomatoes: Preheat the oven to 180°C. Grease a baking dish with a tablespoon of oil. Place the tomatoes in the dish and fill each tomato with the prepared mixture. Sprinkle chopped fresh parsley on top and place the cap back on each tomato. Pour the remaining crushed tomato pulp into the dish and, if necessary, add a little water to prevent sticking during baking.

7. Baking: Place the dish in the preheated oven and let it bake for 30-40 minutes, until the tomatoes are tender and slightly caramelized.

8. Serving: Once ready, remove the tomatoes from the oven and let them cool slightly. They can be served alongside a fresh salad or as a side dish for other meals. You can also try stuffing some peppers with the remaining filling - a real delicacy!

Useful tips

- Choosing tomatoes: Opt for ripe but firm tomatoes to avoid the risk of them collapsing during preparation.
- Variations of ingredients: You can add olives or chopped nuts to the filling for extra texture and flavor. You can also experiment with different herbs, such as basil or oregano.
- Parsley: Adding fresh green parsley not only enhances the appearance but also brings a touch of freshness to the recipe.

Nutritional benefits

Tomatoes are rich in vitamins C and K, making them an excellent antioxidant. Rice provides complex carbohydrates that ensure energy, while vegetables add essential fiber for healthy digestion. This recipe is ideal for a fasting meal, providing you with the necessary nutrients without sacrificing flavor.

Frequently asked questions

1. Can I use brown rice? Yes, you can use brown rice, but it will require a longer cooking time.
2. How can I store leftovers? Stuffed tomatoes can be stored in the refrigerator in an airtight container for 2-3 days.
3. What other vegetables can I add? You can experiment with zucchini or eggplant to diversify the filling.
4. Can I freeze them? It is recommended to consume them fresh, but you can freeze the filling separately and then use it in another recipe.

These baked stuffed tomatoes are not only a delicious choice but also a joy during fasting days. I hope you try them and share them with your loved ones! Enjoy!

 Ingredients: 6 larger tomatoes, 2 onions, 1 carrot, half a yellow bell pepper, a handful of mushrooms, 2 tablespoons of tomato paste with celery, 3 tablespoons of rice, 2-3 tablespoons of oil, 1 tablespoon of white flour, salt, pepper, fresh parsley

 Tags:  tomatoes stuffed tomatoes