Ingredients:
- 4 larger tomatoes
- 1/2 teaspoon salt
- 1 smaller chopped onion
- 1-1/2 cups cooked rice
- a little chopped fresh parsley
- 2 cloves garlic
- oil
Preparation:
- Cut off the top of each tomato. Remove the pulp, leaving about 1 cm shell. Chop pulp and set aside. Sprinkle salt on the insides of tomatoes.
- In a small skillet, fry chopped onion in a little oil until it softens. Add the chopped tomato pulp and cook until most of the liquid is evaporated. Remove from fire, add cooked rice, parsley, garlic and add more salt and spices if wanted.
- Stuff tomatoes with this mixture, add a little oil and cover with tomato tops that you previously cut off. Place in a greased pan and put to bake, uncovered, at 200 C (350°) for about 20 minutes.