Stuffed tomatoes Recipe
Ingredients
| 4 ripe, firm tomatoes | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Mozzarella cheese | 1/2 Cup (16 tbs), grated | |
| Parmesan | 1 Tablespoon, grated | |
| Cauliflower broccoli | 2 Cup (16 tbs), sliced | |
| Garlic | 1 Teaspoon, minced | |
| Butter | 1 Tablespoon | |
| chives for garnish | ||
Directions
Dip the 4 large tomatoes in boiling water and after 30-35 seconds transfer them in iced water to cool down and stop the cooking. Peel the tomatoes and remove the seeds, leaving the tomato cup-shaped. Heat the butter in a medium frying pan and sauté the vegetables with the garlic until soft. Add the cream and reduce slightly. Thicken with the grated cheese and season to taste. Place the tomato cups in appetizer plates and pour over it the creamy vegetable filling. Garnish the stuffed tomato with chives and chopped parsley, or fresh thyme.
Comments
Comments: 6 |
Add a Comment
kshitiz shekhar says :
always use firm tomatoes if u r using tomatoes.
if u want to use bellpeppers you can use cottage cheese,raisins,cashewnuts & chopped green & red bellpeppers itself.
Posted on: 21 June 2007 - 12:01am
meghna says :
Looks great!! Could you give us a variation with bell peppers as well as maintaining the cup shape with tomatoes might be difficult if they are not firm enough... Bell peppers will be able to hold their shape a lot better. Please recommend some interesting filling for that. Thanks...
Posted on: 23 May 2007 - 7:14am
Chef
