Stuffed Tomatoes with Fish
Appetizers • European
Description
To prevent the tomatoes from cracking while baking in the oven, pierce their skin several times with a toothpick and pour a little water onto the baking sheet.
Ingredients
- Tomatoes 4 pieces
- Canned Mackerel in Oil 1 can
- Celery stalk 2 stalks
- Rice 2 tablespoons
- Onion 1 piece
- Garlic 3 cloves
- Sugar 1 teaspoon
- Tomato Puree 1 teaspoon
- Parsley 1 bunch
- Spices to taste
- Water ½ cup
- Eel 1 bunch
Step-by-Step Guide
Step 1
Cook the rice until ready. Let it cool. Mash the fish with a fork, combine it with the rice, and mix well.
Step 2
Cut off the tops of the tomatoes (one-third), scoop out the pulp with a spoon to create a cup. Chop the pulp. Finely chop the parsley.
Step 3
Peel the onion and garlic. Finely chop the celery, onion, and garlic. Combine with the tomato pulp, tomato puree, sugar, add water, mix, simmer for 15 minutes, season with salt and pepper. Remove from heat.
Step 4
Fill the tomato cups with the fish mixture, drizzle with the cooked sauce. Place the tomatoes on a baking sheet, grill for 12 minutes or bake for 10 minutes in an oven preheated to 390°F.
Step 5
Place the finished tomatoes on a plate decorated with lettuce leaves. Sprinkle with chopped parsley.
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