Stuffed Tomatoes
Automatically translated from Romanian. See the Romanian original
Lenten stuffed tomatoes with onion, mushrooms, carrots, and sautéed rice, also suitable for a non-Lenten version with mozzarella and parmesan.
Ingredients
Method
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Sauté the onion with the chopped mushrooms and the grated carrot.
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Add the rice, cooked al dente.
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Season with salt, chilli, and thyme.
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For the non-Lenten version, add cubed mozzarella and grated parmesan into the filling.
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Let the filling cool while you hollow out the tomatoes.
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Stuff the tomatoes with the prepared mixture.
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Bake in the oven for 20 minutes at 180 degrees.
The story behind this recipe
If you have ever made Lenten cabbage rolls (sarmale de post), making stuffed tomatoes will be a breeze. I made one batch for fasting and one non-Lenten batch, adding mozzarella and parmesan. For the filling, I used onion, mushrooms, rice, carrots, and spices to taste. I sautéed the onion with the chopped mushrooms and the grated carrot, then added the al dente rice. For seasoning, I used salt, chilli, and thyme. In the non-Lenten filling, I added cubed mozzarella and grated parmesan. Let the mixture cool while you hollow out the tomatoes, then stuff them as shown in the picture. I baked them for 20 minutes at 180 degrees. Enjoy!
