They are a classic of the summer kitchen, when in the garden vegetables give their best and when you don't feel like hot and too elaborate dishes
Cold stuffed tomatoes they are a perfect dish for this period of scorching heat: they are fresh, in fact, they are cooked in a short time and to prepare them it is not necessary to light the oven! They are an extremely versatile dish, because they can be filled with lots of ingredients, from cereals to vegetables, from meat to fish to eggs. And bring to the table as an appetizer, as a main dish or as an accompaniment for a light second course. You can also choose to prepare them more variety of tomatoes, according to your tastes.
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Which tomato to choose
Copper, cherry, datterini, Sardinian camoni, ribbed. There are many ideal tomatoes to be stuffed, each with a particular taste, sweeter, like the datterini, or more tart, like the Sardinian camone. To get away from the embarrassment of choice, it is essential to decide first how you intend to stuff them and if you prefer to serve them as fanciful finger food (in this case choose datterini or cherries), or like a single dish or as an accompaniment (for these recipes the copper or ribs are better). Take them, wash them, cut them in half if small, or 3/4 if large, remove the seeds and leave them upside down, lean against a baking sheet, so that they lose water, for 30 minutes. After this time, dry them and start stuffing them.
Cold stuffed tomatoes: all the possible stuffings
The stuffing for cold tomatoes they can be raw or cooked. The important thing is that there is a fat part or with starch, to create a binder between the various ingredients. So very well the oil, the eggs, a cream (mayonnaise, for example), or cereals like rice, spelled, barley. In the case of the latter, you must cook them first, boiling them, and then add them to the other ingredients.
And now some recipes to prepare stuffed cold tomatoes!
With aubergines and capers
This filling is easy to prepare and very tasty: first take one aubergine, cut it in half lengthwise and cut into the grid pulp. Put it in the oven for 20 minutes at 180 °. When it is soft, dig it with a spoon and put the pulp in a bowl with a little oil. Separately clean and cut into small pieces a pepper, put it to fry in a pan with oil, chopped onion, a clove of peeled garlic and a tablespoon of desalted capers. Then add the eggplant pulp, stir and add salt. Now take the coppery tomatoes, cut away the caps, empty them from seeds and pulp and fill them with the sautéed vegetables. Serve with chopped basil leaves.
With sea bream and pesto
Take four fillets of sea bream, cook them in a pan with a little oil and a little salt and when they are cooked, peel them and cut them into small pieces with a fork. Add four tablespoons to the fish pesto ready and stir until a homogeneous mixture is obtained. Cut away the cap of the coppery tomatoes, with the help of a teaspoon, empty them of pulp and seeds, place them upside down on a cutting board for 30 minutes and then dry them with absorbent paper and fill them with the cream of sea bream and pesto.
With minced meat
A kitchen classic: tomatoes and ground beef. First clean and cut a courgette into small pieces, let it dry in a pan with chopped onion, oil and a clove of garlic. When it is golden, join the minced meat of bovine, and cook for about ten minutes. Out of the heat add a tablespoon of Parmesan, fresh basil and season with salt. Remove the garlic clove. Mix well and then stuffed of the coppery tomatoes to which you have removed the shell and the internal seeds. Serve on a serving plate with lettuce leaves.
With burghul and peppers
A very nutritious dish, which can be l'Single flow of a summer lunch. Put the burghul in a bowl and cover it with boiling vegetable stock, add fresh mint and cover with plastic wrap. Take a courgette, a cucumber and a pepper, clean them, remove the seeds (which you must keep) and cut them into pieces. Remove the cap from the coppery tomatoes, scoop them with a spoon and remove the seeds. Add them to those of the other vegetables and blend them with mint, basil, a dash of Tabasco, 2 teaspoons of oil and one of lemon. Put the cut vegetables to macerate in this compound for one hour. Then drain the vegetables and add everything to the burghul, mix and stuff the tomatoes with this filling.
Choose of cod already desalted, cook it in a pan with a little oil and then add the chopped basil. Once cooked, blend everything, add some pitted Taggiasche olives toasted pine nut, a few tablespoons of oil and mix well, to obtain a soft mixture. Remove the cap with the coppery tomatoes, dig them and remove the seeds and fill them with cod. Decorate with some whole olive.
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