Tomatoes stuffed with wheat, herbs and goat cheese
4 servings
60 minutes
The recipe is taken from the book by Klaus Meyer "Nordic cuisine. Culinary masterpieces with a northern character.
1
Cut off the top part of each tomato (the lid) and scoop out the flesh with a teaspoon. Pass the tomato flesh through a sieve into a bowl to extract all the juice and remove the seeds. Peel and chop the onion, finely chop the celery, and quickly sauté both vegetables in oil. Remove from heat, add cooked grains, a little tomato juice, and chopped herbs. The grain filling should not float in juice; add just enough juice for the grains to absorb. Season with salt and pepper.
- Tomatoes: 8 pieces
- Onion: 1 piece
- Celery: 4 pieces
- Olive oil: 2 tablespoons
- Boiled wheat groats: 0.2 kg
- Parsley: to taste
- Chervil: to taste
- Basil: to taste
- Sea salt: to taste
- Freshly ground black pepper: to taste
2
Place a spoonful of goat cheese in each tomato, then top with a filling of grains, and add a bit more cheese on top. Place the tomatoes in a greased baking dish, season with salt and pepper. Bake for 15-20 minutes in an oven preheated to 220 °C, or until fully cooked and with a nice crust on top.
- Soft goat cheese: 50 g
- Tomatoes: 8 pieces
- Boiled wheat groats: 0.2 kg
- Soft goat cheese: 50 g
- Olive oil: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
3
Serve immediately. A hearty salad and quality bread will make a magnificent main dish; tomatoes can also be served as a side dish, especially with lamb.