In the heat of summer, sometimes the only relief is biting into a beautiful ripe tomato. I like to stuff them and bake until they’re juicy and blistered. You can fill them with just about any ground meats or vegetables, but I like to use rice or other grains mixed with a variety of roasted vegetables, cheese, and nuts. An important ingredient in Greek cooking is oregano which grows wild in Greece and isn’t quite as strong as the Mexican variety. It adds a subtle herbal note to these stuffed tomatoes, along with the surprise burst of flavor from the goat cheese hidden in the middle of the stuffing. You can prepare these stuffed tomatoes 6-8 hours before baking them, which makes it easy to pop them in the oven just before serving.
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