Tomatoes in a Multicooker
Description
It works for holidays and for everyday meals. The recipe for cooking tomatoes in a multicooker may vary depending on which recipe you choose. For example, I love making Florentine-style tomatoes from time to time—not an everyday dish, but at any celebration this light, elegant appetizer wins fans :) A worthy alternative to yet another salad—give it a try! 1. First, wash all the vegetables thoroughly and pat them dry with a paper towel. 2. Chop the onion and spinach in a blender or finely with a knife. Carefully scoop out the centers of the tomatoes, making round cuts on top. You should end up with tomato cups. 3. Now prepare the multicooker and heat the olive oil with salt and pepper for 2–3 minutes. Add the onion and spinach and cook everything together for another 5 minutes on the same setting. 4. Remove this mixture and, when it has cooled slightly, stir in the sour cream as well as more salt, pepper, and seasonings if you think something is missing. By the way, at this stage I like to add lemon zest to the mixture. 5. Place the tomato cups in the multicooker bowl and pack them tightly with the spinach-onion filling. 6. Carefully crack one egg on top of each tomato and cook in the multicooker for 8 minutes at 100°C. Done! I hope you like this simple multicooker tomato recipe. Serve warm or chilled.