Tomatoes Stuffed with Herbs
Description
Suitable for both holidays and everyday meals. If you look at the ingredient list, you will see that this stuffed-tomatoes-with-herbs recipe is nothing overly complicated—it will not surprise you; all the products are seasonal and easy to find. This appetizer has several advantages: it looks festive, pairs well with any side dishes, and on its own it nicely takes the edge off a light hunger. Try it yourself: 1. Wash the tomatoes well, pat them dry with a towel, and make round cuts on top. Scoop out the middle with the seeds from each tomato with a spoon, but do not throw it away yet. 2. Now peel the garlic and onion, and wash the herbs thoroughly. 3. If you have a blender or meat grinder, you will not have to fuss with the filling. Put the tomato seeds, garlic, onion, and all kinds of herbs together with salt and pepper, pour in the oil, and grind everything thoroughly. 4. You should get a rather dry, green-colored paste. Taste it, and if something is missing, add more. 5. Now fill the tomato “cups” with the green mixture and serve! I think everyone will like this simple stuffed-tomatoes-with-herbs recipe, because it is an ideal summer appetizer—lots of benefits and vitamins in an appetizing “package.” I usually use unrefined sunflower oil, and I choose herbs with a pronounced aroma or flavor—cilantro, garden cress, arugula—the dish turns out very bright and rich. Try it. Serve with herbs and sauce.